RIVM provides background information to the Netherlands Food and Consumer Product Safety Authority (NVWA) about the toxicity of the substance fipronil and its possible health effects . This is general information about the substance itself, and the available information about possible short-term and long-term health effects. RIVM has based this information on scientific publications about fipronil and reports by the European Food Safety Authority (EFSA) and the World Health Organisation (WHO).
‘Food and Nutrition’ contains the compiled information about RIVM tasks, publications and research related to food and nutrition. What we eat and how our food is produced has a major impact on public health and the environment. RIVM provides the facts and figures on current dietary habits in the Netherlands and their effects on safety, health and sustainability. RIVM also investigates and substantiates initiatives to improve the safety, health and sustainability of our food, taking it to a higher level. ‘Food’ and ‘nutrition’ are not identical synonyms, although they are related. Food safety and sustainability are associated with ‘food’, i.e. food products that are cultivated and produced. The term ‘nutrition’ is about to the consumption of food, in other words what we eat, and how it affects our health. Good nutrition contributes to good physical and physiological health.
The Dutch Food Composition Database (NEVO) contains data on the composition of foods and dishes eaten frequently by a large part of the Dutch population and contributing sig significantly to their intake of energy and nutrients. Foods of importance for scientific research, and food and nutrition counselling and education are also included.
Food reformulation is the reduction of salt and calories from sugar and saturated fat in processed foods.
The level of food safety in the Netherlands is extremely high, and has been for many years. It is nevertheless important to remain alert to potential threats. Food can contain micro-organisms which may cause illness. Micro-organisms may enter the food chain for instance during production or during home preparation.