People born in 1963 and 1964 invited for COVID-19 vaccination As of yesterday, people born in 1963 and 1964 can schedule an appointment online via www.coronavaccinatie-afspraak.nl for vaccination by the Municipal Public Health Services (GGDs).
Fewer hospital admissions, but pressure on healthcare is still high In the past calendar week, there were 22% fewer hospital admissions of patients with COVID-19 compared to the week before. New arrivals in the ICU were also down by 22% compared to the previous week.
Effects of scrubber discharges remain below environmental standards Existing environmental standards are not exceeded by the discharge of scrubber wastewater from sea-going vessels.
RIVM launches study on long-term effectiveness of COVID-19 vaccines RIVM is launching an extensive study today to research the long-term effectiveness of the various COVID-19 vaccines in the Netherlands.
Third wave shows major surge in hospital admissions in younger age groups In the week of 28 April to 4 May, there were 8% fewer new hospital admissions of people with COVID-19 compared to the week before.
First people with medical risk invited for vaccination People with a medical condition who are eligible for an annual seasonal flu vaccination will be invited for a COVID-19 vaccination in phases, starting on Thursday, 6 May.
People born in 1962 invited for COVID-19 vaccination The first people born in 1962 will be receiving an invitation for a COVID-19 vaccination this week. This group involves people who will be turning 59 this year.
No health risks associated with foods and food supplements containing Krill and microalgae oils Consumption of foods and food supplements that contain oil from microalgae Schizochytrium sp. and Krill oil do not cause harm to our health.
No evidence of increased incidence of breast cancer with insulin glargine Insulin glargine is used in the treatment of diabetes.
Lower salt contents in some foods, but similar saturated fat contents Some foods contain less salt in 2014 compared with 2011. According to research by RIVM the salt content of bread was 21 percent lower in 2011.