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.

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.

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.

EFSA agrees with RIVM that potential effect of BPA on the immune system requires further attention

RIVM expressed concerns on the effects of bisphenol a (BPA) on the immune system in a report issued in March 2016.

RIVM recommends more stringent EU standards BPA

More stringent European standards for safe exposure of workers and consumers to bisphenol A (BPA) were proposed in 2014 and 2015.

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.

Biobased alternatives to hormone disrupting substance in cash register receipts

Chemicals made from vegetable or animal waste may be an alternative to the use of the substance Bisphenol A (BPA) in thermal paper. Thermal paper is widely used for cash register receipts.

RIVM provides overview of the possible risks of bisphenol A

RIVM has created an overview of the possible risks of Bisphenol A (BPA) for humans and the environment. BPA is a component of many different products and affects the endocrine system.