Table 2.

Estimated average low and high dietary BaP consumption prior to and during study as estimated by self-reported food logs (ng/day)^a

Volunteer	Pre-dosingb		Post-dosingb		Pre-dosing Brussels sproutsc		Post-Brussels sprouts after dosingc		Pre-dosing DIMd		Post-DIM after dosingd		Average ± SD Low	Average ± SD High
	L	H	L	H	L	H	L	H	L	H	L	H
021	189	200	130	165	151	179	167	173	78	80	121	169	139±39	161±42
022	138	208	247	325	154	196	462	538	107	168	128	187	206±134	270±142
025	331	393	274	368	.220	305	151	228	194	356	315	438	248±071	348±73
028	141	222	783	1215	273	389	208	449	384	556	291	408	347±229	540±348
031	208	289	829	876	253	381	128	161	276	356	244	312	323±253	396±247
041	148	178	572	663	211	283	420	462	75	108	121	190	258±196	314±210
042	170	193	343	387	147	250	236	258	195	207	184	205	213±70	250±72
Average ± SD	206 79	256 83	408 287	514 378	201 52	283 82	253 134	324 155	187 114	262 170	201 83	273 113

^aThe source of the low (L) and high (H) estimates in foods was taken from Jakszyn et al., 2004; Kazerouniac, et al., 2001; EFSA, 2008; Wu and Yu, 2012; Zelinkova and Wenzl, 2015

The “pre-“ is the 3 days prior to [¹⁴C]-BaP dosing and the estimates for columns labeled “post-“ are from the 2-days post dosing

^bNon-supplemented

^cBrussels sprout arm of the study

^dThe DIM arm of the study