Sauces in China 4.4 times saltier than similar sauces sold in the UK
New research on the salt content of sauces in China and the UK, led by Queen Mary University of London and The George Institute China, has produced the following findings:
New research on the salt content of sauces in China and the UK, led by Queen Mary University of London and The George Institute China, has produced the following findings:
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Authored by Mercian Daniel, Program Manager, Mental Health, The George Institute India.
Authored by Professor Goran Tomson, Distinguished Fellow, Thought Leadership program, The George Institute for Global Health.
Professor Goran Tomson is a leading voice in global health systems research. His remarkable career, first practicing medicine and later research in health system changes to improve quality of care, spans over thirty years and crosses countless borders. In this piece, he reflects on the developments he has observed in Global Health Systems Research and presents his perspectives on challenges and opportunities in the future.
A/Professor Clare Arnott is Head of the Cardiovascular Program and Director of the Global Better Treatments Program at The George Institute for Global Health and Staff Specialist cardiologist at Royal Prince Alfred Hospital.
Cardiovascular disease claims the most lives of any illness. Ahead of World Heart Day on September 29, we offer insights to debunk popular assumptions that affect advances in knowledge and improvements in health.