News | RIVM

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.

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.

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.

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 promotion

Alertness about the Zika virus still needed for pregnant women

Since May 2015, there has been a Zika virus outbreak in South and Central America, including the Caribbean. The Zika virus can cause birth defects, including microcephaly (small head size).

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.