RIVM published a new online edition of the Dutch food composition database (NEVO).

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

At the beginning of 2019, the RIVM measured the air quality around the landfill at Philipsburg, Sint Maarten for two weeks. No or hardly any harmful substances were measured.

Research by RIVM shows that the participants in the so-called tROM project, their supervisors and other people involved may have been exposed to chromium-6.

From 21 January 2019,  a team from RIVM will travel to Sint Maarten to make measurements and take samples at various locations around the landfill in Philipsburg.

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.

The German Federal Institute of Risk Assessment (BfR) and the Dutch National Institute for Public Health and the Environment, RIVM have signed a cooperation agreement, focused on developing new sci

The European Commission, Member States and EFSA have taken a major step forward in their work on assessing the cumulative risks from exposure to pesticides in food.

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.

The percentage of overweight (including obesity) among 6-9-year-old children differs between European countries, ranging from 18 to 57%. Percentages are highest in southern European countries.