No changes to chromium (VI) adverse health effect list No changes will be made to the list of adverse health effects that may be caused by exposure to chromium (VI) in the workplace. According to RIVM, the latest scientific literature has resulted in no new insights.
Chromium-6 from medical implants not harmful to health Chromium-6 from medical implants, such as hip or knee implants, does not result in severe health damage.
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.
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.
Possible health risks due to exposure to chromium-6 at tROM project Tilburg Research by RIVM shows that the participants in the so-called tROM project, their supervisors and other people involved may have been exposed to chromium-6.
Biosafety and Biosecurity on the Global Health Security Agenda Since 2018, the Netherlands leads the way in the field of "Biosafety and Biosecurity" within the international Global Health Security Agenda (GHSA).
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).
Global Infectious Disease Control hampered by the CBD Nagoya Protocol So far, none of the models used by international networks of biobanks to arrange the legal responsibility under the CBD-Nagoya protocol works efficiently.
Protection of Defence personnel against health risks of chromium-6 was inadequate From 1984-2006, employees of the Dutch Ministry of Defence were exposed to chromium-6 during maintenance work.
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.