Introduction: Acute myeloid leukemia (AML) is a clonal accumulation of myeloid precursors in body tissues, which ultimately leads to bone marrow failure. This is an 8-year prospective, observational study in which 254 patients were enrolled. Aim of the Study: To document the clinical profile of AML and differential outcome in M3 versus non-M3 phenotype and to see impact of different variables on its survival. Methods: Patients enrolled in the study were examined, evaluated, and given standard 3:7 induction protocol, and acute promyelocytic leukemia (APML) patients were given the ICAPL 2006 protocol. Results: In our study, males outnumbered females and most of our patients were in 20-60 years of age group. The better prognosis was in patients who were in the second decade of life. Total leukocyte count and platelet count had a significant impact on the survival of the a patient. Bone marrow morphology of M3 type has extremely good prognosis and was the most common FAB type seen in our study. Flow cytometric markers such as CD15, CD33, CD117, and myeloperoxidase had positivity among 90% of patients. Overall survival is around 40% in whole-study group, 87% in APML group, and 16.5% in non-M3 group. There are still unmet needs in managing the non-M3 patients in resource-constraint countries where allogenic transplant and newer drugs have the least access. For improving the outcome in M3 AML, further newer molecules such as Flt3 and PIK3 inhibitors are being used in trials. Conclusion: There are still unmet needs in managing the non-M3 patients in resource-constraint countries where allogenic transplant and newer drugs have the least access. For improving the outcome in M3 AML, further newer molecules such as Flt3 and PIK3 inhibitors are being used in trials.

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Background: Establishing a link between diet and cancer is an epidemiological challenge, and such relationships have not been thoroughly investigated. Objectives: We aimed to explore the presence of a possible relationship between diet and colorectal cancer. Material and Methods: This case–control study was conducted at the Government Medical College, Jammu, a regional cancer center in Jammu and Kashmir in North India. We collected the dietary information from 1 year prior to the date of diagnosis for a total of 100 patients with colorectal cancer, 100 hospital controls, and 100 healthy controls. Data were collected by administering the food frequency questionnaire as a part of a personal interview. Data were analyzed using the Chi-squared test, and odds ratios (ORs) were calculated with 95% confidence intervals (CIs). Results: The risk of colorectal cancer among men who consumed alcohol was greater than that among the healthy controls (OR: 2.6, 95% CI: 1.27–5.31). Similarly, risk was greater among those who consumed hot tea (OR: 1.81, 95% CI: 0.99–3.31). The odds of developing colorectal cancer were 4–19 times higher with the consumption of red meat, while of consumption of fruits, vegetables, wheat and pulses with rice once a day conferred significant protection to participants in both the control groups. Consumption of dairy products and ghee also seemed to confer protection against colorectal cancer, ranging from 39% to 95% and 77% to 85%, respectively. The odds of consumption of pickled foods were significantly higher among those with colorectal cancer as compared to the healthy controls (OR: 2.0–3.63). Conclusions: The consumption of certain foods and beverages such as alcohol, hot tea, red meat, and pickles is associated with an increased risk of colorectal cancer. Thus, our results suggest that the risk of developing colorectal cancer is associated with dietary habits and that effective prevention is possible.

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