Australians consume around 14 teaspoons of added sugar a day - two more than the 12 teaspoons limit recommended by the World Health Organisation (WHO). Eating too many foods high in added sugars can lead to weight gain, an increased risk of obesity related diseases, and is a major risk factor in tooth decay. What is sugar? Sugar is a type of carbohydrate that occurs naturally in foods such as milk and fruit and can also be added to foods and drinks in various forms by the manufacturer or the consumer. Total sugars of a product refers to the combination of sugars that are naturally present and those that are added.Intrinsic and milk sugars occur in foods and drinks such as intact fruits and vegetables (i.e. fructose) and milk (i.e. lactose).Added sugars are all other sugars. It is these sugars that are associated with poor health outcomes and we should avoid. They are often added by manufacturers to give greater sweetness or other desired characteristics. What is added sugar

Program Overview Commercial determinants of health refer to the systems, structures, and strategies employed by commercial actors, such as corporations and industries, that influence health outcomes. The Commercial Determinants of Health team at The George Institute works across Australia and internationally to reduce the burden of death and disease linked to harmful commercial practices. Through rigorous, independent research, we provide governments, NGOs, and public health organisations with the evidence needed to develop and implement effective solutions. Our team employs multi-disciplinary and multi-method approaches across key areas, including nutrition, alcohol, tobacco and vaping, and transport. Nutrition: health and sustainabilityOur research examines food environments, focusing on unhealthy food marketing, ultra-processed foods, and the baby food market. We evaluate and support behaviour change tools like to help consumers make healthier choices. Planetary health is also a

Program overview The Australian health system spends billions of dollars each year treating preventable diet-related chronic diseases - including type 2 diabetes, heart attacks, and strokes. These key killers affect millions of Australians and disproportionately affect more vulnerable communities, including those with food insecurity. The Nutrition Science research team is focused on reducing diet-related diseases through implementing innovative research techniques, with a commitment to reaching more vulnerable populations. Together with healthcare partners, The George Institute for Global Health has established ‘Food is Medicine’ programs to provide fresh produce and medically tailored meals to improve the health and wellbeing of Australians experiencing food insecurity and chronic diseases. The team is currently conducting a series of world-class clinical trials to assess their effectiveness, alongside comprehensive program evaluations to inform future scale-up. The N

What is the problem? Malnutrition in all its forms – including nutritional deficiencies – is a leading cause of death and disability globally. Food fortification is a proven and cost-effective intervention to address nutritional deficiencies. Large-scale food fortification (LSFF) is the practice of adding minerals or vitamins to commonly consumed foods i.e., staple foods such as salt, flours, oil, and rice during industrial processing to increase their nutritional value and deliver potential health benefits to populations.  Nutrition labelling has the potential to help achieve public health goals by improving the transparency around food product contents, including the contents of fortified foods. What did we do? The George Institute for Global Health was commissioned by the Bill and Melinda Gates Foundation to study how nutrition labelling regulations act as a barrier or an enabler to fortification programs in Ethiopia, Indonesia, Kenya, Nigeria, Pakistan, Philipp

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Program overview Law is a powerful tool to promote public health. Yet despite Australia’s leadership in areas like tobacco control and road safety, law remains underused as a tool to promote healthy and sustainable population diets. The Food Governance Program seeks to change this. Our aim is to improve dietary intake at scale by monitoring the global food supply, assessing food policy impacts, and strategically strengthening food policies and regulations to promote health and sustainability. Program objectives Monitor and evaluate the performance of existing food policies and regulations by leveraging the Institute’s FoodSwitch dataset Analyse regulatory innovation worldwide to develop recommendations on best-practice food regulation Work closely with UN agencies, national and state governments, public health and consumer organisations and academic collaborators to translate evidence into effective law and policy change. View projects

Program overview The Nutrition Science Team at The George Institute for Global Health are leading an innovative research initiative centred on food-based interventions, known as ‘Food is Medicine’. ‘Food is Medicine’ programs aim to treat diet-related diseases and reduce food insecurity by providing people with the nutritious foods they need – prescribed just like medicine. These programs often include nutrition education and are subsidised by healthcare systems as part of treatment. Depending on a person’s medical needs and preferences, they may receive: Medically tailored meals, or Produce prescriptions (e.g., fresh fruits and vegetables) Australians do not eat enough fruits and vegetables with only 5% eating the recommended amount. And access to nutritious foods is a challenge faced by up to one in four low income Australian households who experience food insecurity. These challenges are major contributors to Australia’s growing burden of