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.
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.
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.
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.
In 2018, 22.4 per cent of the Dutch adult population indicated they were occasional smokers.
The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
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.
Construction and demolition waste are being recycled on a large scale to use as a foundation for e.g. roads, but recycled building materials are hardly ever used in the construction of buildings.
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.