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

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

RIVM has updated the standard for exposure assessment of cleaning products in the ConsExpo Cleaning Products Fact Sheet.

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.

An improved version of the computer program ConsExpo is now available via the RIVM website.

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.

By combining the available international knowledge, the method to assess the extent to which consumers are exposed to chemical substances via everyday products such as paint, cleaning agents and co

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.