News and Events

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The President of the World Bank Group, Jim Yong Kim today highlighted the economic impacts of the developing Ebola crisis in West Africa.

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Researchers have launched a new healthy food stars website to help shoppers work out how much fat, salt and sugar is in their food.

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Australia’s food manufacturers got a B for salt reduction today.

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Mobile phones and smart devices will have a large role to play in improving access to healthcare and involving patients more in their own treatment, a leading Oxford University academic has said in a lecture in New Delhi.

An Memorandum of Understanding (MoU) between The George Institute for Global Health – India and Postgraduate Institute for Medical Education and Research, Chandigarh seeks to further collaboration in the area of education and research for transformative health care.

An innovative project  from The George Institute for Global Health – India to address the mental health burden in tribal areas of Andhra Pradesh secures GCC funding.

High salt consumption is closely related to hypertension, one of the most serious risk factors of chronic disease such as cardiovascular disease (CVD). It is estimated that if the average salt intake in China per person can be reduced by 1 gram, 5% of the total deaths caused by CVD can be effectively prevented.

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A new alliance of experts in emergency medicine, critical care medicine and infectious diseases have joined to push for increased awareness and earlier intervention to fight the unfolding threat of sepsis, a little-recognised condition that kills more people than prostate cancer and breast cancer combined.

Oxford University, The George Institute for Global Health and UNICEF India come together to launch a critical skills appraisal programme for journalists.

As the 2014 Mid-Autumn Festival is approaching, The George Institute for Global Health at Peking University Health Science Center(TGI @ PUHSC) will donate to two medical charities in China as we did last year and devote ourselves to make a better world.