The George Institute For Global Health
United Kingdom

News and Events

Federal Department of Health Secretary Martin Bowles outlined his vision for the future of healthcare in Australia at The George Institute this week.

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A new study by The George Institute for Global Health has revealed around 70 per cent of packaged foods contain added sugar.

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Researchers from The George Institute for Global Health have been awarded funds from UK’s National Institute for Health Research (NIHR) to address the health challenge of stroke care in India and tackle salt consumption in China.

On July 6 2017, staff at The George Institute, Australia, celebrated Aboriginal and Torres Strait Islander culture at its annual NAIDOC celebrations. Celebrations included a performance by the Minning Minni Kaiwarrine Dance Company, a bush tucker luncheon and art exhibit by Aboriginal artist, Chris Moore.

On June 28, The George Institute’s Chief Scientist, Professor Anushka Patel, participated in a launch event for the Asia Society’s new publication 'Disruptive Asia: Asia's rise and Australia's future'. The publication was edited by award-winning journalist and author, Greg Earl, and features 20 essays including Professor Patel’s piece, 'Making Asia Fit for New Growth'. 

The George Institute for Global Health is proud to be a partner organisation in a new and innovative mentoring program aimed at supporting up-and-coming female health researchers to reach leadership positions.

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It’s no wonder our waistlines are expanding. New research from The George Institute for Global Health has revealed Australians are eating ever bigger portions of foods laden in fat, sugar, and salt.

"When it comes to Sepsis it’s hard to know where to start."

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A trial involving more than 11,000 patients has revealed sitting up or lying flat after a stroke makes no difference to their recovery.

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Health Star Ratings should be extended to cover fast food restaurants across Australia, according to a new report by The George Institute for Global Health.