Levels of salt, saturated fat, and sugar in most foods has remained the same or decreased The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.
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 and Olive Foundation open trading to mark the European Cervical Cancer Prevention Week January 20th, the Olive Foundation and RIVM opened AEX trading day in Amsterdam on the occasion of the 9th European Cervical Cancer Prevention Week.