News | RIVM

Gastrointestinal symptoms on the rise, but still fewer than before the COVID-19 pandemic

In 2022, the number of enteric infections – which mainly cause gastrointestinal symptoms – was higher than it was in the previous two years. However, the total number of infections was still lower than before the coronavirus pandemic.

No health risks associated with foods and food supplements containing Krill and microalgae oils

Consumption of foods and food supplements that contain oil from microalgae Schizochytrium sp. and Krill oil do not cause harm to our health.

No evidence of increased incidence of breast cancer with insulin glargine

Insulin glargine is used in the treatment of diabetes.

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.

Risk assessment of dyes and flame retardants; there’s room for improvement

On request of the Dutch food and product safety authority, RIVM has developed a prioritization method for substances used in textile production.

RIVM designated as WHO Collaborating Centre Antimicrobial Resistance Epidemiology and Surveillance

AMR is one of the major global challenges in infectious disease control.

Comparison of market authorization systems of medical devices in USA and Europe

Medical devices are a group of products varying from relatively simple devices like plasters and wheelchairs to complex equipment like pacemakers and MRI scanners.

RIVM researchers win best paper award of the journal Risk Analysis

RIVM researchers Arie Havelaar and Arno Swart received the prestigious Best Paper Award 2014 of the Society for Risk Analysis.

Difference in risk assessment of non-threshold carcinogens for workers

There is no uniform approach in the European Union for the risk assessment of occupational exposure to non-threshold carcinogens.