A keynote speech by Dr. Shahid Jameel, Chief Executive Officer of the Wellcome Trust/DBT India Alliance, began a wide-ranging and engaging discussion on research collaboration at an event on 27 October 2017 organised by The George Institute for Global Health UK, the Oxford-India Health Research Network and the Oxford-India Centre for Sustainable Development at Somerville College, Oxford.
For the first time, a strong link has been established between high blood pressure and the most common heart valve disorder in high-income countries, by new research from The George Institute for Global Health at the University of Oxford.
"My work focuses on how to prevent unintentional injuries, particularly in resource-strapped countries. There are plenty of interventions that could save lives. I don’t really like referring to ‘accidents’, because it makes them sound inevitable, which they are not; they are predictable and therefore preventable."
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.
Breastfeeding is not only healthy for babies, it may also help to reduce the mother's risk of having a heart attack or stroke later in life, according to new research published in today’s issue of Journal of the American Heart Association, the Open Access Journal of the American Heart Association/American Stroke Association. The work is based on a large prospective cohort study of 300,000 adult women in China.
"People often wonder what it’s like to have to ask people for money, but I don’t see it that way. What I do is give people an opportunity that they can’t get anywhere else to do something truly transformational that will make them feel amazing."
South Africa is on track to meet mandatory salt targets, according to analysis of more than 11,000 packaged foods. But, the study by The George Institute, UK shows found many commonly eaten products including bread, sausages and crisps still contained high levels of salt just months before the new limits were introduced in 2016.