New: NEVO online 2021 RIVM published a new online edition of the Dutch food composition database (NEVO).
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.
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.
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.
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.
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.
Research: HPV vaccine is safe RIVM research shows no causal link between the vaccine against cervical cancer (HPV) and long-term fatigue symptoms in girls.
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.
Guus Velders in Nature's "Ten people that mattered this year" Researcher Dr Guus Velders of RIVM has made the Nature top-10 list of 2016. This means that, according to Nature, he was one of the 10 most influential scientists in 2016.
RIVM research basis for historic climate agreement on HFCs Scientific research by RIVM’s Guus Velders stood partly at the basis of the HFC global climate agreement.