Lung cancer is one of the most common cancers and cooking oil fumes (COF) are considered as the potential dangerous contributing factors. This study, a meta-analysis was conducted to analyse the correlation between exposure to COF and risk of lung cancer. Literature from 1980 to 2020 were searched and 29 studies were selected for analysis. Results showed that population exposed to COF had significant differences in lung cancer prevalence (P < 0.05). The odds ratio (OR) values of different periods (before 2000, 2000–2010 and 2010–2020) were significantly different. Using ventilation equipment had the OR of 0.54. Liao cuisine, Fujian cuisine, Shanghai cuisine, Jingdong cuisine and Shaanxi cuisine had the ORs (95% confidence interval) of 1.91 (1.62, 2.25), 2.38 (1.80, 3.16), 1.56 (1.29, 1.89), 2.58 (1.63, 4.09) and 1.57 (1.16, 2.11), respectively. These results revealed that exposure to COF could increase the risk of lung cancer, but the risk was gradually reduced with the changes of the times and the use of ventilation equipment. Different cooking methods in different regions caused different risks of lung cancer. The risk of lung cancer caused by COF mainly produced by deep-frying, quick-frying, stir-frying and pan-frying is higher than in other methods.

肺癌是最常见的癌症之一，烹饪油烟 (COF) 被认为是潜在的危险因素。本研究是一项荟萃分析，旨在分析 COF 暴露与肺癌风险之间的相关性。检索了 1980 年至 2020 年的文献，选择了 29 项研究进行分析。结果显示，暴露于COF的人群肺癌患病率存在​​显着差异（P < 0.05）。不同时期（2000年之前、2000-2010年和2010-2020年）的优势比（OR）值存在显着差异。使用通风设备的 OR 为 0.54。辽菜、闽菜、上海菜、京东菜和陕菜的ORs（95%置信区间）分别为1.91（1.62、2.25）、2.38（1.80、3.16）、1.56（1.29、1.89）、2.58（1.693、4.58） ) 和 1.57 (1.16, 2.11)，分别。这些结果表明，接触 COF 会增加患肺癌的风险，但随着时代的变化和通风设备的使用，风险逐渐降低。不同地区不同的烹饪方法导致肺癌的风险不同。主要由油炸、快炸、炒菜和煎锅产生的COF 导致肺癌的风险高于其他方法。