RIVM formulates criteria for R&D of sustainable pharmaceuticals As part of an international research project, RIVM has formulated criteria for R&D of sustainable new pharmaceuticals. These GREENER criteria are an important first step to develop pharmaceuticals that do not impact the environment..
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.
Towards a sustainable, healthy future for everyone: EU project INHERIT offers policy solutions Today, on 10 December a policy toolkit will be presented at the final conference of the European four-year research project INHERIT.
Air quality Sint Maarten landfill At the beginning of 2019, RIVM measured the air quality around the landfill at Philipsburg, Sint Maarten for two weeks. No or hardly any harmful substances were measured.
RIVM will make measurements around the Sint Maarten landfill From 21 January 2019, a team from RIVM will travel to Sint Maarten to make measurements and take samples at various locations around the landfill in Philipsburg.
Discussion regarding health-based guidance value of PFOA The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
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
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.
Eating less salt can prevent tens of thousands of heart attacks and strokes Lowering the amount of salt in processed foods or choosing low-salt alternatives can lead to substantial health benefits when it comes to cardiovascular disease.
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.