Jin ZY, et al. - Using epidemiologic data, a population-based case–control study was performed by researchers to assess how the risk of developing esophageal cancer (EC) is influenced by the potential interactions between garlic consumption and tobacco smoking as well as alcohol intake among 2969 incident EC cases and 8019 healthy controls. Findings revealed an inverse link of EC with raw garlic consumption, with a strong dose–response pattern in the overall analysis and in the stratified analyses by smoking and drinking. Positive associations of EC with smoking and alcohol drinking were also evident, with Semi-Bayes-adjusted odds ratio of 1.73 and 1.37 in dose–response impacts of increased intensity and longer duration of smoking/drinking. In this study, the possible reduction of EC risk in relation to high intake of raw garlic as well as the possible interaction of raw garlic with tobacco smoking and alcohol intake was suggested in a Chinese population.