The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.

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.

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

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.

If historical trends continue unchanged, dementia will be the leading cause of disease burden in 2040 and the main cause of death.

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.

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.

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.

On the first day of the 17th European Health Forum Gastein (EHFG), the Dutch National Institute for Public Health and the Environment (RIVM) organises a workshop on ‘Our health in 2040’.

Dutch people are reaching an increasingly advanced age: in 2030, the life expectancy of men will be 82 years, and of women, 85.