Kathy Trieu is a Research Fellow, and conjoint Senior Lecturer at The George Institute for Global Health, University of New South Wales. With a background in Nutrition and Public Health, Kathy’s research focuses on influencing and strengthening food policies for the prevention of diet-related noncommunicable diseases on a population level. Her research supports the remit of the WHO Collaborating Centre for Salt Reduction, which is to support countries achieve a 30% reduction in global salt intake by 2025. So far, Kathy has worked alongside local governments, academics or NGOs in 10 countries on designing, implementing, or evaluating their salt reduction strategies to prevent hypertension and cardiovascular disease.

Kathy was awarded her PhD in 2019 from the Faculty of Medicine and Health at The University of Sydney, which examined the implementation and the effectiveness of interventions to lower population salt intake worldwide. Building on her PhD, Kathy is currently supported by two competitive fellowships (National Health and Medical Research Council (NHMRC) Early Career Fellowship and a Heart Foundation Postdoctoral Fellowship) to examine population strategies to optimise both sodium and potassium intake for the prevention of hypertension and cardiovascular diseases.