News | RIVM

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.

First patient infected by tick-borne encephalitis virus

For the first time, a person in the Netherlands has fallen ill after a bite from a tick carrying the tick-borne encephalitis virus (TBE virus).

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.

New Lyme disease study in the Netherlands

At the start of the “Tick Awareness Week”, the Dutch National Institute for Public Health and the Environment (RIVM) and Wageningen UR are commencing a large-scale study on the long-term effects of

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.