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.

Levels of salt, saturated fat, and sugar in most foods has remained the same or decreased

The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.

Control measures against the spread of Legionella from wastewater treatment plants

Wastewater treatment plants (WWTPs) may spread Legionella via the air and cause pneumonia if people inhale them.

Biosafety and Biosecurity on the Global Health Security Agenda

Since 2018, the Netherlands leads the way in the field of "Biosafety and Biosecurity" within the international Global Health Security Agenda (GHSA).

Global Infectious Disease Control hampered by the CBD Nagoya Protocol

So far, none of the models used by international networks of biobanks to arrange the legal responsibility under the CBD-Nagoya protocol works efficiently.

Meningococcal type W most notable infectious disease in 2017

The report ‘State of Infectious Diseases in the Netherlands in 2017’ published by RIVM today, provides an overview of the most important developments in infectious diseases in the Netherlands and a

Large increase in legionellosis in the Netherlands

The Municipal Public Health Services (GGD) received 561 reports of legionellosis over the past year. Never before has RIVM registered as many reports of this disease as in the past year.

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.

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.

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.