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 flu jab is offered free of charge every year to people aged 60 years and older, and to people who are at higher risk of becoming seriously ill from the flu virus due to medical reasons
The flu epidemic in the winter of 2019/2020 was mild and lasted only 5 weeks.
The annual influenza epidemic in the winter of 2018-2019 was less severe than the year before. Approximately 400,000 people have had the flu.
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.
Influenza vaccination reduces the number of influenza virus infections but not the overall number of illness.
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.
Last winter season, the duration and severity of the influenza epidemic was moderate compared to previous years.
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.