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.
Long-term symptoms more common after Lyme disease More than a quarter of people with Lyme disease continue to have long-term symptoms that lead to limitations in daily life even after treatment.
Method for safe and sustainable recycling of waste The method developed by RIVM to assess whether waste treatment is sufficiently safe and sustainable, can contribute to the European ambitions for a safe and more circular economy.
Spread of tick-borne encephalitis virus in the Netherlands Every year about 1.5 million ticks bite someone in the Netherlands, especially between March and October. Most people will not get sick of that.
A guide for the safe reuse of diaper and incontinence materials RIVM has developed a step-by-step plan for the safe reuse of diapers and incontinence material. This plan provides recyclers and licensing authorities with tools to carry out a risk assessment.
Tick found in Drenthe is a Hyalomma tick RIVM has investigated the so-called giant tick that was found in Odoorn in the province of Drenthe on 13 July. It is a Hyalomma marginatum female.
Emphasising safety and sustainability in circular design A stronger focus on safety, health and sustainability is needed in designing circular products. When basic resources are re-used in new products, health risks should be avoided.
Slightly fewer adult smokers In 2018, 22.4 per cent of the Dutch adult population indicated they were occasional smokers.
Every year, 300,000 tick bites in urban areas One in 5 tick bites occurs in an urban area. Although most tick bites occur in the countryside, many people are bitten in urban areas as well.
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.