RIVM will calculate temporary background value for PFAS in soil In the coming weeks, RIVM will derive a temporary background value for PFAS in Dutch soil. This will be done based on measurement data from the provinces in the Netherlands.
Openness about nitrogen There is concern about the current approach to nitrogen and the proposed measures; these concerns have been expressed in Dutch society as a whole and amongst farmers in particular.
Young people who use screens before sleeping have more sleep problems Young people (13-18 years) who use light-emitting screens daily in the hour before going to sleep have more sleep problems.
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).
New method for toxicological assessment of perfluoro mixtures Perfluoro (PFAS) is a group of substances that contains PFOS, PFOA and GenX. Perfluoro substances often occur as pollution in ground water and drinking water.
European critical loads: database, biodiversity and ecosystems at risk Approximately 79 percent of the nature reserves (Natura 2000 areas) in EU countries are estimated to be exposed to an excess of nitrogen deposition in 2020.
Proposal for water quality standards for PFOA RIVM proposes water quality standards for perfluoro octanoic acid (PFOA). PFOA is a man-made chemical that is used to protect surfaces.
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.