National Heat Plan active for parts of the Netherlands It is hot today. Moreover, it will stay warm in the coming days. For many people, that means enjoying the beach or terrace. The heat can lead to health risks for groups of vulnerable people.
Slightly more tuberculosis patients in the Netherlands The key figures of the National Institute for Public Health and the Environment (RIVM) show that in 2018 there were 806 TB patients in the Netherlands. This is 3 percent more than in 2017 (784).
Discussion regarding health-based guidance value of PFOA The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
Strong decline of tuberculosis in the Netherlands The number of tuberculosis (TB) patients in the Netherlands decreased considerably in 2017. From 887 patients in 2016 to 787 in 2017.
National Heat Plan no longer in effect As of Wednesday, August 8th 2018, the National Heat Plan is no longer in effect. The temperatures will be lower as of Wednesday.
National Heat Plan active for parts of the Netherlands On August 2, 2018, the National Heat Plan has been activated for the provinces Limburg, Noord-Brabant, Gelderland, Utrecht, Overijssel and Drenthe.
Risks of potential release of genetically modified mosquitoes evaluated On Saba, a Dutch Caribbean island, diseases such as dengue, chikungunya and zika can be reduced by the use of genetically modified mosquitoes.
National Heat Plan active The National Heat Plan became active in the Netherlands on June 19th. This means that it is necessary to take preventive health measures for vulnerable groups.
Every year, 300,000 tick bites in urban areas One in 5 tick bites occurs in an urban area. Although most tick bites occur in the countryside, many people are bitten in urban areas as well.
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.