Ma JL, et al. - Researchers conducted this systematic review with meta-analysis to study the association of dietary B vitamins’ intake with the risk of esophageal cancer (EC). They conducted a search of the PubMed (Medline), ScienceDirect, and Cochrane Library electronic databases for relevant studies from database inception to December 2017. They identified and included 19 studies in the analysis. They found an overall decreased risk of EC in association with multivitamin B (ie, B1, B2, B3, B5, B6, B9, and B12) and dietary intake. Furthermore, vitamins B1, B3, B6, and B9 had a lower EC risk, and vitamin B12 had an increased EC risk. Overall, according to results, vitamin B might have an effect on carcinogenesis of the esophagus.