Relation of allium vegetables intake with head and neck cancers: Evidence from the INHANCE consortium

Carlotta Galeone, Federica Turati, Zuo Feng Zhang, Valentina Guercio, Alessandra Tavani, Diego Serraino, Paul Brennan, Eleonora Fabianova, Jola Lissowska, Dana Mates, Peter Rudnai, Oxana Shangina, Neonila Szeszenia-Dabrowska, Thomas L. Vaughan, Karl Kelsey, Michael Mcclean, Fabio Levi, Richard B. Hayes, Mark P. Purdue, Cristina BosettiHermann Brenner, Claudio Pelucchi, Yuan Chin Amy Lee, Mia Hashibe, Paolo Boffetta, Carlo La Vecchia

Research output: Contribution to journalArticlepeer-review


Scope: Only a few studies analyzed the role of allium vegetables with reference to head and neck cancers (HNC), with mixed results. We investigated the potential favorable role of garlic and onion within the International Head and Neck Cancer Epidemiology (INHANCE) Consortium. Methods and results: We analyzed pooled individual-level data from eight case-control studies, including 4590 cases and 7082 controls. We estimated odds ratios (ORs) and 95% confidence intervals (CIs) for associations between garlic and onion intakes and HNC risk. Compared with no or low garlic use, the ORs of HNC were 0.95 (95% CI 0.71-1.27) for intermediate and 0.74 (95% CI 0.55-0.99) for high garlic use (p for trend = 0.02). The ORs of HNC for increasing categories of onion intake were 0.91 (95% CI 0.68-1.21) for >1 to ≤3 portions per week, and 0.83 (95% CI 0.60-1.13) for >3 portions per week (p for trend = 0.02), as compared to

Original languageEnglish
Pages (from-to)1641-1650
Number of pages10
JournalMolecular Nutrition and Food Research
Issue number9
Publication statusPublished - Sep 1 2015


  • Allium vegetables
  • Diet
  • Garlic
  • Head and Neck Neoplasms
  • Onion

ASJC Scopus subject areas

  • Food Science
  • Biotechnology


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