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.
Flu season in the winter of 2014 / 2015 more severe and longer than preceding years The flu epidemic in the winter of 2014 / 2015 lasted 21 weeks and as such was the longest epidemic ever recorded in the Netherlands. Nearly two million people suffered from flu-like symptoms.
Large differences in childhood obesity in Europe The percentage of overweight (including obesity) among 6-9-year-old children differs between European countries, ranging from 18 to 57%. Percentages are highest in southern European countries.
CAESAR annual report 2014 The World Health Organization (WHO) published its first CAESAR annual report 2014.
RIVM Nutrition and Food Safety expert gets top risk assessment function at EFSA As of November 1, Prof. Hans Verhagen will join the European Food Safety Authorithy (EFSA) in Parma, Italy as Head of the Risk Assessment and Scientific Assistance Department (RASA).
The number of STI tests keeps increasing The number of clients tested for sexually transmitted infections (STIs) at Dutch STI clinics has increased since 2004.
Increase in number of additives in tobacco products A total of 673 different types of additives are used by manufacturers in their tobacco products (cigarettes, cigars and pipe tobacco) and the number of additives used per tobacco product type incre
Metals in tobacco harmful to health Growing tobacco plants acquire metals from soil, fertilisers, and industrial pollution. Smoking liberates some of these metals from tobacco into smoke to be inhaled by the smoker and bystanders.
RIVM writes Novel Tobacco Products paper for WHO The World Health Organization (WHO) Tobacco Free Initiative (TFI) has just published a Report of the WHO Study Group on Tobacco Product Regulation (TobReg).
Potassium intake and risk for hyperkalaemia reviewed It is nearly impossible to get an overdose of potassium from natural food sources.