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.
COVID-19 consequences impact vulnerable groups more in the long term
The effects of the corona crisis have a greater impact on vulnerable groups in society, such as lower-educated adults, young people, the elderly and people with underlying health problems.
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).
First products Dutch Public Health Foresight study available in English
In 2017, RIVM launched a Trend Scenario, as well as three thematic reports about the future demand for health care, technology and wider determinants of health.
Trend scenario PHF- 2018 identifies societal challenges for the future
If historical trends continue unchanged, dementia will be the leading cause of disease burden in 2040 and the main cause of death.
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.