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.

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.

Without measures emissions of HFC greenhouse gases will increase rapidly

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.

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.

HFC greenhouse gases accumulate in refrigerators and air conditioners

Hydrofluorocarbons (HFCs) are potent greenhouse gases used in refrigerators and air conditioners and are released primarily at the end of the life-span of these products.