Dr Kathy Trieu

Dr Trieu is a leading expert in global food policy and sodium reduction, currently serving as the Co-Director of the World Health Organization Collaborating Centre on Population Salt Reduction at The George Institute for Global Health. With a distinguished career in public health, Dr Trieu has advanced nutrition policies and programs aimed at reducing diet-related diseases worldwide, particularly among disadvantaged populations.

Dr Trieu holds a PhD in Medicine from The University of Sydney, Australia and has received several prestigious fellowships, including the NHMRC Early Career Fellowship and the National Heart Foundation of Australia Postdoctoral Fellowship.

As Program Lead - Nutrition Implementation Research at The George Institute, Dr Trieu plays a pivotal role in shaping effective food policies and innovative nutrition programs. Her work focuses on the practical application and implementation of evidence-based nutrition approaches. This includes leading a program of work to change the world’s salt supply from regular to potassium-enriched salt as a strategy to reduce cardiovascular diseases.  As well as developing and adapting Food is Medicine programs for disadvantaged communities in Australia. Her expertise extends internationally, providing guidance and support to many low- and middle-income countries in implementing evidence-based strategies for better health outcomes.

In addition to her research, Dr Trieu serves as a Conjoint Senior Lecturer at the Faculty of Medicine, The University of New South Wales, where she contributes to the academic development of future public health leaders.

Dr Trieu continues to make significant impact on improving global nutrition and reducing the burden of diet-related diseases through strategic policy and research.