The Dutch diet can be healthier and more environmentally sustainable without costing consumers more money. This holds for all socio-economic groups in the Netherlands. This concludes Reina Vellinga (RIVM) in her doctoral thesis. Even with minor adjustments, our diet becomes much healthier and with less impact on the environment.

On average, the sugar and salt intakes of the Dutch population have gone down, while its fibre intake has gone up. This is apparent from the latest Dutch National Food Consumption Survey (Voedselconsumptiepeiling, VCP) figures.

RIVM research has shown that the Dutch population’s intake of iodine is barely sufficient. It is important that this intake does not decrease further, particularly for women of child-bearing age.

Pure fruit juice is less bad for your health than drinks with added sugar, such as soft drinks. At the same time, it is not suitable as a direct substitute for eating fruit. This is Floor Scheffers' conclusion in her doctoral thesis.

Today, RIVM will publish the new version of the Dutch Food Composition Database (Nederlands Voedingsstoffenbestand, NEVO). This contains information on the composition of more than 2,300 foods.

Dutch people are eating and drinking more healthily. We know this because of RIVM’s new Dutch National Food Consumption Survey (Voedselconsumptiepeiling, VCP). Dutch people are eating more plant products, like fruit and vegetables, unsalted nuts and legumes.

The National Approach to Product Improvement (Nationale Aanpak Productverbetering, in Dutch NAPV)

RIVM published a new online edition of the Dutch food composition database (NEVO).

In 2020, the estimated costs of foodborne infections in the Netherlands were 140 million euros lo