The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.

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 (13-18 years) who use light-emitting screens daily in the hour before going to sleep have more sleep problems.

RIVM research shows no causal link between the vaccine against cervical cancer (HPV) and long-term fatigue symptoms in girls.

RIVM has updated the standard for exposure assessment of cleaning products in the ConsExpo Cleaning Products Fact Sheet.

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.

An improved version of the computer program ConsExpo is now available via the RIVM website.

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.

By combining the available international knowledge, the method to assess the extent to which consumers are exposed to chemical substances via everyday products such as paint, cleaning agents and co

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.