The George Institute for Global Health has been redesignated as a World Health Organization (WHO) Collaborating Centre on Population Salt Reduction, reaffirming its leading role in global efforts to reduce salt consumption and prevent diet-related chronic diseases.
The Centre will operate under the directorship of Dr Kathy Trieu, Program Lead in Nutrition Implementation Research at The George Institute, Conjoint Senior Lecturer at UNSW Sydney and a global expert in nutrition and sodium reduction intervention implementation.
"Excess salt intake is a major contributor to high blood pressure, heart disease, and stroke, yet it is a modifiable risk factor.
We are proud to continue supporting countries and partners around the world in reducing population salt consumption.
By:Dr Kathy Trieu
Program Lead, Nutrition Implementation Research, The George Institute
Salt reduction is one of the most cost-effective public health strategies for preventing cardiovascular disease, such as heart attack and stroke. WHO recommends adults consume less than five grams of salt per day, but global intake averages almost double that amount. Much of this salt is hidden in packaged foods and restaurant meals.
As a WHO Collaborating Centre, The George Institute will continue to provide technical support to assist WHO, governments, NGOs, and other stakeholders in designing, implementing, and evaluating salt reduction strategies. The Collaborating Centre also contributes to WHO's broader NCD prevention goals and supports Member States in achieving Sustainable Development Goal target 3.4: Reducing premature mortality from NCDs by one-third by 2030.
Key areas of work will include:
- Supporting countries with the development of national salt reduction targets and policies
- Conducting global research on sodium levels in food and dietary intake
- Monitoring and evaluating reformulation, labelling, and public awareness initiatives
The Collaborating Centre for Population Salt Reduction at The George Institute has provided support to more than 30 countries, located across all WHO regions.
"The George Institute is proud to continue this important work as a WHO Collaborating Centre. Dr Trieu brings a wealth of experience and a strong commitment to reducing diet-related diseases to the role. Under her leadership, the Collaborating Centre is well positioned to help drive progress toward the global salt reduction target, including innovative solutions like potassium-enriched salt, to prevent millions of premature deaths worldwide.
By:Professor Bruce Neal
Executive Director, The George Institute and Professor of Medicine at UNSW Sydney
The redesignation reflects the ongoing commitment of The George Institute to advancing evidence-based nutrition policy and contributing to global health equity through impactful, scalable interventions.
