NUT carcinoma (NC) is a rare, highly invasive and fatal tumor and often misdiagnosed. It typically arises from the mediastinum and midline organs and has complicated pathogenesis and poor outcome. Genetically, its pathogenesis is related to a chromosomal rearrangement involving the NUTM1 gene. In most cases, the main oncoprotein is BRD4-NUT with a translocation between NUTM1 and BRD4 genes, but in a few cases, the oncoprotein is BRD3-NUT, or NSD3-NUT. Studies have shown that the histone hyperacetylation and BRD4 hyperphosphorylation may lead to the activation of cancer circuits.Abnormal production of microRNA, inactivation of tumor suppressor genes and abnormal activation of several signaling pathways are proposed as potential mechanisms underlying the pathogenesis of NC.Currently, there is no consensus on its standard treatment for NC. Extent of surgical resection with negative margins, initial radiotherapy and part of chemotherapy regimens may significantly associated with the improvement of progression-free survival (PFS) rate and overall survival (OS) rate. Some bromodomain and extraterminal inhibitors (BETis) have shown encouraging results in the clinical trials on NC, but delayed drug resistance is still an important issue that needs to be resolved. Histone deacetylase inhibitors are also found to possess the potential in the treatment of NC. Herein, we summarize recent advances in the pathogenesis and treatment of NC.

To analyze physicochemical characteristics of PM 2.5 from indoor cooking and to assess their health risks, the particulate concentrations and chemical compositions of indoor PM 2.5 under two cooking styles and four ventilation conditions were investigated in Northeastern China. The inhaled carcinogenic risks and non-carcinogenic risks of the heavy metals and polycyclic aromatic hydrocarbons (PAHs) were calculated, respectively. Our results showed that the cooking method of deep-frying produced higher concentrations of PM 2.5 than stir-frying, and the usage of window ventilation was faster than fresh air system (FAS) to decrease concentrations of indoor PM 2.5. The proportions of chemical components of indoor PM 2.5 were only associated with cooking styles but not with ventilation conditions. The proportion in BbF, BaA, FL, Pyr of PAHs components and Cu, Cr, Pb of heavy metals in panseared fish were higher than that of stir-fried pork with cabbage. The total inhaled non-carcinogenic risks of heavy metals and PAHs are both below the safety level, but the health risks analysis indicated that heavy metals released from both cooking methods had potential adverse effects on human health. Therefore, we recommend that reducing deep-frying, enabling window ventilation and closing the kitchen door as the first choice for controlling indoor air pollution during the process of cooking in Northeastern China.