Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.
Improving consumer exposure assessment to chemical substances By combining the available international knowledge, the method to assess the extent to which consumers are exposed to chemical substances via everyday products such as paint, cleaning agents and co
Possibly more cases of gastroenteritis caused by antacids In recent years the Netherlands has witnessed an increase in the number of cases of gastroenteritis caused by the Campylobacter bacterium.