Lung cancer risk: Data about lung cancer risk was provided by three cohorts. No associations were found.
Lung cancer mortality: No data was found.
Conclusion: No evidence was found for an association between onions and lung cancer.
| Author | Cohort name | Subjects | Years of follow-up | Cases | End point | Consumption of | Relative Risk (RR) | Adjustments | |||||||||||||||||
| 30) Wang L (2009) | The Women's Health Study | 38,408 female health professionals aged ≥ 45. (USA) | 11.5 (1992-95 to 2007) | 241? | Lung cancer incidence | Onion | Risk did not materially change with intake (data not shown). | Age, race, total energy, randomized treatment assignment, smoking, alcohol use, physical activity, postmenopausal status, hormone replacement therapy use, multivitamin use, family history of colorectal cancer, ovary cancer, or breast cancer, and intake of fruit and vegetables, fiber, folate, and saturated fat. | |||||||||||||||||
| 11) Dorant E (1994) | The Netherlands Cohort Study | 58,279 men and 62,573 women ages 55-69. | 3.3 (1986-1989) | 484 | Lung cancer carcinoma incidence (excluding in situ cases) | Onions |
RR = 0.80 (0.52-1.24; P = 0.703) for the highest vs lowest quartile of consumption. Amount specific data (no./day): 0: RR = 1. < 0.25: RR = 1.91 (0.85-1.67). 0.25-0.5: RR = 1.25 (0.90-1.74). ≥ 0.5: RR = 0.80 (0.52-1.24).
In analyses for men and women separately, none of the rate ratio estimates were significantly different from unity (results not shown). Gender, age, pack-years of smoking, highest level of education, history of COPD, family history of lung cancer, dietary intake of vitamin C and beta carotene. |
8) Knekt P. (1997) | The Finnish Mobile Clinic Health Examination Cohort. | 9,959 men and women aged 15-99. | (Finland) 24 | (1967-1991) 151? | Lung cancer risk | Onions | RR = 0.75 (0.45-1.25; No P-value) for the highest vs lowest quartile of consumption (not defined). | Sex, age, geographic area, occupation, smoking, BMI, and intakes of energy, vitamin C, vitamin E, beta carotene, fiber, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, and cholesterol. |
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