Scaling up pilot projects in the area of technology-enabled health care delivery requires a concerted effort that involves going beyond the quick fixes and working towards a sustainable health solution that can help tackle the rising burden of communicable and non-communicable diseases in the country.
The George Institute’s lifesaving SMS program has been awarded $750,000 in this year’s Google Impact Challenge by a panel of judges including Lucy Turnbull, CSIRO chief executive Dr Larry Marshall, David Gonski and the worldwide head of Google.org, Jacquelline Fuller.
The George Institute for Global Health has partnered with Cardio Union, a leading private Chinese healthcare organization focused on the prevention and treatment of cardiology conditions, to create the Heart Health Research Center (HHRC) to help address the growing burden of cardiovascular disease in China and around the world.
Technology-enabled screening and assessment of cardio-vascular risk by village level health workers, coupled with a referral and treatment system involving doctors in primary health centres, has considerable scope of ensuring that people in rural areas have a heart that can stay healthy for a longer time, a new study by the George Institute for Global Health India has found.
The largest sleep study ever undertaken has found that the leading therapy for obstructive sleep apnea (OSA), Continuous Positive Airway Pressure (CPAP), does not reduce recurrent strokes and heart attacks in people with cardiovascular disease but does significantly improve their quality of life and mood.
New research from the George Institute for Global Health, Public Health Foundation and Centre for Chronic Disease Control, India highlights the high levels of salt in packaged food sold in India. The survey, which looked at 5796 packaged food products, revealed huge differences in the salt content of similar foods, with some containing almost 10 times more salt than others, and less than a quarter of products would meet the UK 2017 salt targets.
Eating more unsaturated fats, especially polyunsaturated fats, in place of either dietary carbohydrate or saturated fats lowers blood sugar levels and improves insulin resistance and secretion, according to a new study.