We are Georgia's Cancer Center

While there’s nothing like that distinctive smoky taste from your backyard barbecue, scientists have raised concerns about grilled meats due to the formation of certain chemicals during grilling, including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which can increase cancer risk. What to do? Don’t banish the barbecue — you can have your meat…Continue ReadingA healthier way to grill – and cut your cancer risk, too

"I was fortunate to receive mentorship from two highly experienced faculty members who had been successfully funded across different grant agencies,” says Ashwini Pandey, PhD.

“We’re utilizing the power of our youth to educate and then disseminate that information to the community at large,” says Marlo Vernon, PhD.

“There is this kind of excitement and curiosity that comes with constantly finding something that you never expected," says Balakrishna Lokeshwar, PhD.