News | RIVM

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.

Possible health risks due to exposure to chromium-6 at tROM project Tilburg

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.

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.

Large differences in childhood obesity in Europe

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.

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.