Growth of digital healthcare stabilised in 2023 The growth in the use of digital healthcare tools by care providers stabilised in 2023. This was mainly because most care providers were already using particular digital tools in 2022, such as the patient portal – on which patients can view the outcomes of examinations – and e-consultations (digital written contact with doctors).
More than two million invitations to get vaccinated against HPV in 2023 In early 2023, 1.3 million young adults will receive an invitation to get vaccinated against the human papillomavirus (HPV). This group comprises around 900,000 men and 400,000 women between the ages of 19 and 27.
Use of e-health increases but not always effective 2021 saw an increase in the use of e-health in every part of the healthcare industry in comparison with 2019. There were several reasons for this, including the coronavirus pandemic.
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.
Launch of the European project RISK-HUNT3R The new Horizon 2020 project RISK-HUNT3R: RISK assessment of chemicals integrating HUman centric Next generation Testing strategies promoting the 3Rs was launched on 1 June.
Environmental radioactivity in the Netherlands : Results in 2017 RIVM reports annually on the level of radioactivity that occurs under normal circumstances in the environment and food.
Graphit rain poses health risk An assessment of potential health risks shows that graphite rain contains heavy metals and PAHs.
iGEM meetup for teams and supervisors The best synbio projects, including iGEM teams, have one thing in common: cutting edge science in the light of carefully considered societal needs.
Animal-free innovations in safety assessment of chemicals How can the process of validation, acceptance and use of animal-free innovative approaches to assess the safety of chemicals be facilitated?
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.