Tailor-made information will help immigrants make decisions on taking part in screening programmes Immigrants are relatively less likely to take part in preventive screening programmes, such as cancer screening. This is partly due to the language barrier and a lack of knowledge, according to a doctoral thesis by Nora Hamdiui.
New: NEVO online 2021 RIVM published a new online edition of the Dutch food composition database (NEVO).
RIVM magazine special edition on Climate Change and Health The RIVM Magazine special edition on Climate change and Health showcases the scope of RIVM’s work on this topic.
Launch of the European project RISK-HUNT3R The new Horizon 2020 project RISK-HUNT3R: RISK assessment of chemicals integrating HUman centric Next generation Testing strategies promoting the 3Rs was launched on 1 June.
Breast cancer screening resumes on Bonaire after COVID-19 hiatus Women aged 50 to 75 years on Bonaire can participate in the breast cancer screening programme again as of Wednesday, May 26, 2021. This was temporarily halted in 2020 due to the COVID-19 pandemic.
Call for global action plan to save our oceans Scientists involved in the Seas Oceans and Public Health In Europe (SOPHIE) Project have proposed the first steps towards a united global plan to save our oceans, for the sake of human health. Andrzej-kryszpiniuk
Population screening programmes temporarily on hold Due to the novel coronavirus (COVID-19) outbreak, the health care capacity in the Netherlands is expected to come under severe pressure in the coming period.
Graphit rain poses health risk An assessment of potential health risks shows that graphite rain contains heavy metals and PAHs.
Animal-free innovations in safety assessment of chemicals How can the process of validation, acceptance and use of animal-free innovative approaches to assess the safety of chemicals be facilitated?
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.