First wave of COVID-19 had major impact on regular healthcare and health During the first wave, the novel coronavirus (SARS-CoV-2) had a major impact on healthcare in the Netherlands. Many patients faced delays in appointments and treatments.
Major increase in hospital admissions and ICU admissions due to COVID-19 The increase in the reported number of people who tested positive for COVID-19 in the last two weeks was followed last week by an increase in the number of hospital and ICU admissions.
Increase in newly reported COVID-19 infections is cause for concern 27% more new COVID-19 infections were reported last week than in the week before that.
Possible start of COVID-19 vaccination in early January If all goes well, the first people in the Netherlands will be vaccinated against COVID-19 in early January. The logistics operation aims to start vaccination in the week of 4 January 2021.
Only minor decrease in number of newly reported COVID-19 infections Last week there was a slight decrease in the number of newly reported COVID-19 infections: 33,949 newly reported infections in the past week compared to 36,931 newly reported infections in the week
COVID-19 consequences impact vulnerable groups more in the long term The effects of the corona crisis have a greater impact on vulnerable groups in society, such as lower-educated adults, young people, the elderly and people with underlying health problems.
Compliance with coronavirus measures has improved Autumn 2020 saw a strong surge in the number of people who tested positive for COVID-19.
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.