Table 3.

Dietary intake of meat and benzo[a]pyrene (BaP) from cooked meat as estimated by a food frequency questionnaire, diet diaries; and urinary 1-hydroxypyrene glucuronide (1-OHPG) concentration among 36 participants^a

	Minimum	Median	Maximum	Interquartile range
Intake estimated from the baseline FFQ
Meat, g/d	1.9	49.7	129.9	31.8
BaP, ng/db	0.01	6.4	89.7	13.9
Intake estimated from the follow-up (time 3) FFQ
Meat, g/d	12.9	33.8	303.7	41.3
BaP, ng/db	0.1	7.3	94.2	35.7
Mean intake estimated from 3 diaries, g/d
Meat, g/d	0.0	128.5	418.0	110.8
BaP, ng/db	0.0	1.4	355.1	14.3
Mean urinary biomarker measurements from three collections
1-OHPG, ng/mLc	<LOD	0.10	1.71	0.14
Adjusted 1-OHPG, ng/g creatinine	<LOD	0.17	1.77	0.24

^aWe took the mean of the repeated measures for each exposure metric and calculated the distribution of the means.

^bCoupled with a BaP residue database.

^cThe limit of detection (LOD) was 0.03 ng/mL.