News | RIVM

New: NEVO online 2021

RIVM published a new online edition of the Dutch food composition database (NEVO).

Menthol facilitates inhalation of tobacco smoke, even when you cannot taste it

Even when menthol cannot be tasted, the substance makes it easier to inhale tobacco smoke. This way, menthol makes smoking more attractive for young and novice smokers who are not yet used to inhaling sharp, pungent tobacco smoke.

Temporary background values for PFAS in Dutch soil

RIVM has derived temporary background values for two types of PFAS in Dutch soil: PFOS (perfluorooctane sulfonate) and PFOA (perfluoro octanoic acid).

RIVM will calculate temporary background value for PFAS in soil

In the coming weeks, RIVM will derive a temporary background value for PFAS in Dutch soil. This will be done based on measurement data from the provinces in the Netherlands.

New method for toxicological assessment of perfluoro mixtures

Perfluoro (PFAS) is a group of substances that contains PFOS, PFOA and GenX. Perfluoro substances often occur as pollution in ground water and drinking water.

RIVM measures much higher levels of tar, nicotine and carbon monoxide in cigarettes

Tar, nicotine and carbon monoxide (TNCO) levels measured in accordance with the Canadian Intense (CI) method are at least twice as high as the levels measured in accordance with the prescribed ISO

Addictive nicotine and harmful substances also present in heated tobacco

Heated tobacco products are newly available on the market. An example of such a product is the heatstick which is heated with an iQOS, a device that looks like an e-cigarette.

RIVM withdraws from tobacco committees

The Dutch National Institute for Public Health and the Environment will leave the NEN/CEN/ISO committees for tobacco and e-cigarettes with immediate effect.

Proposal for water quality standards for PFOA

RIVM proposes water quality standards for perfluoro octanoic acid (PFOA). PFOA is a man-made chemical that is used to protect surfaces.

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.