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

The new Horizon 2020 project RISK-HUNT3R: RISK assessment of chemicals integrating HUman centric Next generation Testing strategies promoting the 3Rs was launched on 1 June.

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.

The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).

How can the process of validation, acceptance and use of animal-free innovative approaches to assess the safety of chemicals be facilitated?

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.

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.

Scientific research by RIVM’s Guus Velders stood partly at the basis of the HFC global climate agreement.

Without global agreement on the use of HFCs, their contribution to the greenhouse effect may increase sharply to 10 percent of that of CO2 by 2050. The current contribution is less than 1 percent.

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.