News | RIVM

Dutch people eat more healthy foods: more plant products, less red and processed meat

Dutch people are eating and drinking more healthily. We know this because of RIVM’s new Dutch National Food Consumption Survey (Voedselconsumptiepeiling, VCP). Dutch people are eating more plant products, like fruit and vegetables, unsalted nuts and legumes.

New edition of Dutch food composition database NEVO-online: compositional data on more than 2150 food items

The National Institute for Public Health and the Environment published a new edition of the Dutch food composition database (NEVO). This 2019 edition contains nutrient data for over 2150 food items. Values for 133 components (proteins, fats, fatty acids, vitamins and minerals) are available.

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.

Guus Velders in Nature's "Ten people that mattered this year"

Researcher Dr Guus Velders of RIVM has made the Nature top-10 list of 2016. This means that, according to Nature, he was one of the 10 most influential scientists in 2016.

RIVM research basis for historic climate agreement on HFCs

Scientific research by RIVM’s Guus Velders stood partly at the basis of the HFC global climate agreement.

Without measures emissions of HFC greenhouse gases will increase rapidly

Without global agreement on the use of HFCs, their contribution to the greenhouse effect may increase sharply to 10 percent of that of CO2 by 2050. The current contribution is less than 1 percent.

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.

HFC greenhouse gases accumulate in refrigerators and air conditioners

Hydrofluorocarbons (HFCs) are potent greenhouse gases used in refrigerators and air conditioners and are released primarily at the end of the life-span of these products.