Polly Huang is a PhD candidate working on the China Salt Substitute and Stroke Study (SSaSS), a randomized controlled trial looking at the effect of using reduced sodium added potassium on the risk of stroke. Polly also works as a data analyst in the Food Policy team.
Polly joined the George Institute for Global Health in 2010. She initiated the FoodSwitch China project during her master study between 2013-2015. After her master’s study, Polly worked in China for two years as a research fellow, and led and participated in a number of projects targeting at improving public health in China.
The experience of both working in China and Australia provides Polly a global perspective of public health and she would be interested in expanding her research beyond China and Australia.