First issue RIVM Newsletter We have launched the RIVM newsletter. We would like to keep you informed about the developments in public health and the environment in the Netherlands and our institute.
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.
WHO:RIVM Centre for Healthy Living a good practice for other countries According to the World Health Organization (WHO), the RIVM Centre for Healthy Living is a prime example of how the national government has taken up its stewardship role within the health promo
ANSES and RIVM foster collaboration RIVM was delighted to welcome a delegation from ANSES (French Agency for Food, Environmental and Occupational Health & Safety) in Bilthoven on April 10th.
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.
RIVM presents four scenarios on future public health at European Health Forum Gastein On the first day of the 17th European Health Forum Gastein (EHFG), the Dutch National Institute for Public Health and the Environment (RIVM) organises a workshop on ‘Our health in 2040’.