WHO Chemical Risk Assessment Workshop on new and emerging risks to human health from chemicals RIVM is hosting an international workshop on new and emerging risks from chemicals on 20 and 21 February 2019.
Possible health risks due to exposure to chromium-6 at tROM project Tilburg Research by RIVM shows that the participants in the so-called tROM project, their supervisors and other people involved may have been exposed to chromium-6.
Kick off European Project VITAL: Vaccines and InfecTious diseases in the Ageing popuLation Recently, the EU-sponsored Vaccines and InfecTious diseases in the Ageing popuLation (VITAL) project was launched.
Aura Timen named Professor by special appointment at VU Amsterdam Aura Timen has been named Professor by special appointment to the chair of 'Responses to communicable diseases in global health' as of June 1st 2018.
National Heat Plan no longer in effect As of Wednesday, August 8th 2018, the National Heat Plan is no longer in effect. The temperatures will be lower as of Wednesday.
Health and Well-being through Effective Blue-Green Space Design and Governance During World Water Week (August 26 – 31, 2018), the Dutch National Institute for Public Health and the Environment, RIVM, is facilitating a session on Health and Well-being through effective Blue-G
National Heat Plan active for parts of the Netherlands On August 2, 2018, the National Heat Plan has been activated for the provinces Limburg, Noord-Brabant, Gelderland, Utrecht, Overijssel and Drenthe.
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.