Lung cancer risk: Data about lung cancer risk was provided by 1 cohort. A nonsignificant protective effect was found.
Lung cancer mortality: No data was found.
Conclusion: No evidence was found for an association between cooked vegetables and lung cancer.
| Author | Cohort name | Subjects | Years of follow-up | Cases | End point | Consumption of | Relative Risk (RR) | Adjustments | ||||
| 11) Balder HF (2005) | The Netherlands Cohort Study | 58,279 men aged 55-69. | 9.3 (1986-1995) | 1,426 | Lung cancer risk | Cooked vegetables (not defined, but including cooked leafy vegetables, cabbages, legumes and carrots) |
RR = 0.73 (0.55-0.96; P = 0.074) for the highest vs lowest quintile of consumption. Amount specific data (g/d): 79: RR = 1. 115: RR = 0.89 (0.68-1.16). 143: RR = 0.91 (0.69-1.20). 177: RR = 0.94 (0.72-1.23). 239: RR = 0.73 (0.55-0.96). | Adjusted for age at baseline, total energy intake, current cigarette smoker, number of cigarettes smoked per day, years of smoking cigarettes, higher vocational or university education, family history of lung cancer, physical activity, and BMI | ||||
| 11) Voorrips LE (2000) | The Netherlands Cohort Study | 62,573 women and 58,279 men aged 55-69. | 6.3 (1986-1992) | 910 | lung cancer risk | Cooked vegetables (defined as: Brussels sprouts; cauliflower; cabbage; spinach; cooked endive; beetroot; string beans; broad beans; kale; cooked carrots; sweet peppers; sauerkraut; rhubarb; mushrooms; gherkins) |
A significant inverse association among current, but not in former smokers was found (no data shown). Age, sex, family history of lung cancer, education, current smoking, years of smoking, number of cigarettes/day and total vegetables. |
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