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

More nitrogen and phosphorus have been ending up in the soil on farms since 2015. As a result, nitrate concentrations have been rising since 2017 in leachates and ditch water from those farms.

In 2019, the calculated concentrations of nitrogen dioxide (NO2) and particulate matter (PM10) were below the European limit values ​​in almost the whole of the Netherlands. Locally, the limit value for nitrogen dioxide is still being exceeded.

In an interim injunction proceeding between Mesdag Zuivelfonds, Stichting Stikstofclaim and RIVM, the court has ruled that RIVM must decide on the availability and disclosure of data before 1 Janua

The Dutch government announced its plans for the first steps in tackling the nitrogen deposition issue.

There is concern about the current approach to nitrogen and the proposed measures; these concerns have been expressed in Dutch society as a whole and amongst farmers in particular.

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

Approximately 79 percent of the nature reserves (Natura 2000 areas) in EU countries are estimated to be exposed to an excess of nitrogen deposition in 2020.

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.