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.
RIVM to research safe design for new nanoparticles RIVM will be working alongside a consortium of 23 international partners on a safe design for ‘new’ nanoparticles.
The National Immunisation Programme in the Netherlands: Developments in 2013 Annually RIVM provides an overview of key events and developments in the National Immunisation Programme (NIP).