INHERIT Model: a tool to jointly improve health, environmental sustainability and Health Equity RIVM is involved in the Horizon2020 project INHERIT. The first article of the INHERIT project has been published, lead-authored by RIVM.
Vaccination rate again drops slightly, HPV vaccination rate drops considerably The vaccination rate for vaccines included in the National Immunisation Programme has dropped slightly by about 1 percent.
Protection of Defence personnel against health risks of chromium-6 was inadequate From 1984-2006, employees of the Dutch Ministry of Defence were exposed to chromium-6 during maintenance work.
Measures to reduce microplastic emissions in the environment Microplastics are plastic particles that are smaller than 5 millimetres; through the use of plastic or rubber products these microplastics can end up in the environment (surface water, soil, and ai
New test has no added value in Lyme disease of the central nervous system Active Lyme disease of the central nervous system cannot be detected with an ELISpot test.
80 ways to a more sustainable future: INHERIT Promising Practices Database Learn what others are doing to make lifestyles more sustainable!
RIVM to lead innovative European efforts on health promoting health systems How can we strengthen and support health promoting approaches within the broader health and social care system? And how can we best include other sectors in this process?
What is on our plate? Safe, healthy and sustainable diets in the Netherlands Last January RIVM published a report with facts and figures about the Dutch dietary pattern and an analysis where sustainable, healthy and safe food can strengthen each other.
Lyme disease costs EUR 20 million annually The societal costs of Lyme disease have been determined for the Netherlands for the first time. The disease appears to cost nearly EUR 20 million each year.
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.