News | RIVM

RIVM formulates criteria for R&D of sustainable pharmaceuticals

As part of an international research project, RIVM has formulated criteria for R&D of sustainable new pharmaceuticals. These GREENER criteria are an important first step to develop pharmaceuticals that do not impact the environment..

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.

Safety of materials and products already starts at the design phase

The Ministry of Infrastructure and Water Management aims to ensure that all new materials and technological developments are safe in 2050.

Onderzoeker met veiligheidsbril bekijkt preparaat

Towards a sustainable, healthy future for everyone: EU project INHERIT offers policy solutions

Today, on 10 December a policy toolkit will be presented at the final conference of the European four-year research project INHERIT.

Discussion regarding health-based guidance value of PFOA

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

Health and Well-being through Effective Blue-Green Space Design and Governance

During World Water Week (August 26 – 31, 2018), the Dutch National Institute for Public Health and the Environment, RIVM, is facilitating a session on Health and Well-being through effective Blue-G

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.

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.

RIVM participates in large EU project to head up global fight against infectious diseases

COMPARE, a large EU project intends to speed up the detection of, and response to disease outbreaks among humans and animals worldwide, through the use of new genome technology.