Reports

What is on our plate? : Safe, healthy and sustainable diets in the Netherlands. Toxopeus IB, Hoeymans N, Geurts M, Mengelers MJB, Temme EHM, Ocke MC. RIVMNational Institute for Public Health and the Environment Report 2017-0024.

Food consumption in the Netherlands and its determinants. Background report to ‘What’s on our plate? Safe, healthy and sustainable diets in the Netherlands’. Geurts M, van Bakel AM, van Rossum CTM, de Boer E, Ocke MC. RIVM Rapport 2016-0195.

How safe is our food? Background report to ‘What’s on our plate? Safe, healthy and sustainable diets in the Netherlands’.Mengelers M, de Wit, L, Boon P, Franz E, Bouwknegt M, de Jonge R, Bulder A, Havelaar A. RIVM Report 2016-0196.

Health aspects of the Dutch diet. Background report to ‘What’s on our plate? Safe, healthy and sustainable diets in the Netherlands’. Boer JMA, Buurma-Rethans EJM, Hendriksen M, Kranen HJ van, Milder IEJ, Ocke MC, Verkaik-Kloosterman J, van Raaij J. RIVM Rapport 2016-0197.

The environmental sustainability of the Dutch diet. Background report to ‘What’s on our plate? Safe, healthy and sustainable diets in the Netherlands’. Hollander A, Temme EHM, Zijp MC. RIVM Report 2016-0198.

Articles

Development of healthy and sustainable food-based dietary guidelines for the Netherlands. Elizabeth Brink, Caroline van Rossum, Astrid Postma-Smeets, Annette Stafleu, Danielle Wolvers, Corné van Dooren, Ido Toxopeus, Elly Buurma-Rethans, Marjolein Geurts and Marga Ocké. Published online by Cambridge University Press: 02 July 2019

Estimation of the salt intake distribution of Dutch kidney transplant recipients using 24-h urinary sodium excretion: the potential of external within-person variance . Janneke Verkaik-Kloosterman,  Arnold L M Dekkers,  Martin H de Borst, Stephan J L Bakker. The American Journal of Clinical Nutrition, Volume 110, Issue 3, September 2019, Pages 641–651.

What's for lunch? The content and quality of lunches consumed by Dutch primary schoolchildren and the differences between lunches consumed at home and at school. Rongen, van Kleef, Sanjaya, Vingerhoeds, Buurma-Rethans, van den Bogaard, van Rossum, Seidell, Dijkstra. BMC Public Health. 2019 Oct 24;19(1):1365

Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.Temme EHM, Hendriksen MAH, Milder IEJ, Toxopeus IB, Westenbrink S, Brants HAM, van der A DL. Nutrients 2017; 9(7):E791

Identification of differences in health impact modelling of salt reduction. Hendriksen MAH, Geleijnse JM, van Raaij JMA, Cappuccio FP, Cobiac LC, Scarborough P, Nusselder W, Jaccard A, Boshuizen HC. Plos One 2017; 12(11):e0186760

Health gain by salt reduction in Europe: a modelling study. Hendriksen MA, van Raaij JM, Geleijnse JM, Breda J, Boshuizen HC. Plos One 2015; 10(3):e0118873

Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial. Janssen AM, Kremer S, van Stipriaan WL, Noort MW, de Vries JH, Temme EHJ. Acad Nutr Diet 2015;115(10):1614-25

A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings.Bolhuis DP1, Temme EH, Koeman FT, Noort MW, Kremer S, Janssen.  Am J Nutr 2011; 141(12):2249-55.

Impact of foods with health logo on saturated fat, sodium and sugar intake of young Dutch adults. Temme EH, van der Voet H, Roodenburg AJ, Bulder A, van Donkersgoed G, van Klaveren J. Public Health Nutr  2011 ;14(4):635-44.

Impact of fatty acid food reformulations on intake of Dutch young adults. Temme EH, Millenaar IL, Van Donkersgoed G, Westenbrink S. Acta Cardiol 2011 ;66(6):721-8

The potential of future foods for sustainable and healthy diets. Parodi A, Leip A, de Boer IJM, Slegers PM, Ziegler F, Temme EHM, Herrero M, Tuomisto H, et al. Nature Sustainability 2018; 1(12):782-9 

Reducing GHG emissions while improving diet quality: Exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day.  van de Kamp ME, Seves M, Temme EHM. BMC Public Health 2018; 18(1):264

Greenhouse gas emission of diets in the Netherlands and associations with food, energy and macronutrient intakes. . Temme EHM, Toxopeus IB, Kramer GF, Brosens MC, Drijvers JM, Tyszler M, Ocké MC. Public Health Nutr 2015;18(13):2433-45

How may a shift towards a more sustainable food consumption pattern affect nutrient intakes of Dutch children?  Temme EHM, Bakker HM, Seves SM, Verkaik-Kloosterman J, Dekkers AL, van Raaij JM, Ocké MC. Public Health Nutr 2015;18(13):2468-78

Reducing our environmental footprint and improving our health: greenhouse gas emission and land use of usual diet and mortality in EPIC-NL: a prospective cohort study. Biesbroek S, Bueno-de-Mesquita HB, Peeters PH, Verschuren WM, van der Schouw YT, Kramer GF, Tyszler M, Temme EHM. Environ Health 2014; 13(1):27

Sustainability aspects and nutritional composition of fish: evaluation of wild and cultivated fish species consumed in the Netherlands.  Seves M, Temme EHM, Brosens, MCC, Zijp M, Hoekstra J, Hollander A. Climatic Change 2016 ; 135(3-4):597-610

PhD thesis

'Healthy and Sustainable Diets: Finding co-benefits and trade-offs for the Netherlands'.  Biesbroek, Sander (2019) UMC Repository (Dissertation)