Slightly fewer adult smokers In 2018, 22.4 per cent of the Dutch adult population indicated they were occasional smokers.
The Dutch Diet is slightly healthier Recent years show a cautious improvement in the Dutch diet. The Dutch have started to eat more fruit and it seems to be heading in the right direction with vegetables.
Health and Well-being through Effective Blue-Green Space Design and Governance During World Water Week (August 26 – 31, 2018), the Dutch National Institute for Public Health and the Environment, RIVM, is facilitating a session on Health and Well-being through effective Blue-G
Disease burden and cost-of-illness of food-related pathogens in the Netherlands Each year, RIVM presents an update on the number of illnesses caused by 14 enteric pathogens (such as Salmonella, Campylobacter or Listeria) that can be transmitted by food into the human body.
New test has no added value in Lyme disease of the central nervous system Active Lyme disease of the central nervous system cannot be detected with an ELISpot test.
Lyme disease costs EUR 20 million annually The societal costs of Lyme disease have been determined for the Netherlands for the first time. The disease appears to cost nearly EUR 20 million each year.
Safe, healthy and sustainable diets in the Netherlands: opportunities for integrated policy The Netherlands aims to take the lead in the international ambition for a healthy, sustainable and safe dietary pattern.
International Salmonella outbreak seems to have been resolved There has been an ongoing outbreak of Salmonella enteritidis in Europe since 2015. It has also been present in the Netherlands since May 2016.
Lab tests alone not conclusive for diagnosis of Lyme disease Lyme disease can cause a variety of complaints in patients. Laboratory tests for the disease can support medical practitioners in making a diagnosis but are not necessarily conclusive.
WHO’s first ever global estimates of foodborne diseases: children under five account for almost one third of deaths Almost one third (30%) of all deaths from foodborne diseases are in children under the age of five years, despite the fact that they make up only 9% of the global population.