They didn’t account for cooking style. https://www.ncbi.nlm.nih.gov/pubmed/17011103 (this study shows why this is important) Their calculations are based of self reported data and multiplied that to get a total glucosinolate amount. Another thing that would be interesting to see is the risk factor for T2D vs. cancer. There could be an inverse relationship, there could also be gender factors and environmental factors at play here.
So given that this study is based on self reported data (not exactly a gold standard for accuracy) and did not take into consideration how these food items were cooked, we should be able to take this study with a grain of salt?
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They didn’t account for cooking style. https://www.ncbi.nlm.nih.gov/pubmed/17011103 (this study shows why this is important) Their calculations are based of self reported data and multiplied that to get a total glucosinolate amount. Another thing that would be interesting to see is the risk factor for T2D vs. cancer. There could be an inverse relationship, there could also be gender factors and environmental factors at play here.
So given that this study is based on self reported data (not exactly a gold standard for accuracy) and did not take into consideration how these food items were cooked, we should be able to take this study with a grain of salt?