Bitesize: What if we could switch the salt to reduce blood pressure?
Podcast
Dr Kathy Trieu
Profile
Dr Trieu is a leading expert in global food policy and sodium reduction, currently serving as the Co-Director of the World Health Organization Collaborating Centre on Population Salt Reduction at The George Institute for Global Health. With a distinguished career in public health, Dr Trieu has advanced nutrition policies and programs aimed at reducing diet-related diseases worldwide, particularly among disadvantaged populations.
Dr Trieu holds a PhD in Medicine from The University of Sydney, Australia and has received several prestigious fellowships, including the NHMRC Early Career Fellowship and the National Heart Foundation of Australia Postdoctoral Fellowship.
As Program Lead - Nutrition Implementation Research at The George Institute, Dr Trieu plays a pivotal role in shaping effective food policies and innovative nutrition programs. Her work focuses on the practical application and implementation of evidence-based nutrition approaches. This includes leading a program of work to change the world’s salt supply from regular to potassium-enriched salt as a strategy to reduce cardiovascular diseases. As well as developing and adapting Food is Medicine programs for disadvantaged communities in Australia. Her expertise extends internationally, providing guidance and support to many low- and middle-income countries in implementing evidence-based strategies for better health outcomes.
In addition to her research, Dr Trieu serves as a Conjoint Senior Lecturer at the Faculty of Medicine, The University of New South Wales, where she contributes to the academic development of future public health leaders.
Dr Trieu continues to make significant impact on improving global nutrition and reducing the burden of diet-related diseases through strategic policy and research.
Areas of our research
At The George Institute, our areas of research address some of the world’s biggest health challenges, focusing on areas like women’s health, planetary health, and food policy. Each program is designed to tackle specific health concerns through targeted research initiatives that aim to improve prevention, detection, and care. By focusing on these key areas, we work to deliver practical solutions that enhance health outcomes globally.
Brain healthAdvancing research to prevent, detect, and manage brain-related diseases, improving care and quality of life for people globally.
Learn more
CancerEnsuring everyone globally has the opportunity to fight cancer by actively working to remove barriers and create sustainable solutions.
Learn more
Cardiovascular healthTargeting the primary risk factors for cardiovascular disease, such as high blood pressure, high cholesterol, and smoking.
Learn more
Critical careResearch focused on every aspect of critical illness manag
Ubuntu initiative
Research suggests that social determinants can influence 30-55% of health outcomes, often outweighing healthcare or lifestyle choices. Key social determinants of health range from income and social protection to education, food insecurity and access to affordable healthcare.
Is the Hypertension Polypill the breakthrough we need for global blood pressure control?
Podcast
Beyond the body episode 3 When Tax Becomes a Tool of Abuse: Unpacking Economic Abuse and Financial Control
Podcast
Vikneswary Batumalai
Profile
Dr Vikneswary (Vicky) Batumalai is a Senior Research Fellow at The George Institute for Global Health and an Adjunct Senior Lecturer at UNSW Sydney. With a background in clinical radiation therapy, she brings a deep understanding of the challenges faced by people diagnosed with cancer, particularly those from culturally and linguistically diverse communities. Vicky's research is driven by a strong commitment to improving equity across the cancer care continuum. Her work focuses on identifying and addressing disparities in access, quality, and outcomes of cancer care, both in Australia and internationally. Her work aims to inform policy and drive sustainable, system-wide change.
Power in your hands: FoodSwitch, ecoSwitch and GlutenSwitch
The purpose of FoodSwitch is to bring transparency to the world’s food supply with a vision of an optimised food system for human health and the health of our planet.
There are many studies highlighting the link between diet, ill-health and disease. Globally, 1 in 5 deaths are associated with poor diet, with cardiovascular disease being the biggest contributor, followed by cancers and type 2 diabetes. In addition, it is estimated that between 30% and 40% of anthropogenic greenhouse gas emissions (GHGe) are attributable to the global food system.
To achieve our purpose, we collect and analyse information from packaged food labels to generate data and insights that can influence government policy and industry practice toward improved food environments. Additionally, we have several apps that allow consumers to make better food choices:
Our FoodSwitch App provides simple health and nutrition information on a scanned product and suggests healthier alternatives to 'switch' to, and
The FoodSwitch database
FoodSwitch Composition Database
The FoodSwitch database holds detailed nutrition and attribute information on individual packaged food products. The data is used for research and advocacy to influence government policy and industry practice toward improved food environments. It is also used by the various apps to help consumers make healthier food choices by offering accessible and clear information about the nutritional content of packaged foods. The database is continually updated, reflecting changes in food formulations and the introduction of new products – it is estimated that there is around 25% - 30% of product churn every 12 months. The data is utilised in various tools and apps to guide users towards healthier eating patterns, supporting public health initiatives and research on dietary habits and nutrition.
FoodSwitch: Tracking Food Data Across 17 Jurisdictions
AustraliaNew ZealandUnited KingdomSwedenFranceUSAMexicoBrazilChile
ChinaFijiHongkongIndiaKuwaitSouth
Added Sugar
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
Commercial Determinants of Health Program
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
Nutrition Science
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