A Review of Healthy Dietary Choices for Cardiovascular Disease: From Individual Nutrients and Foods to Dietary Patterns

Abstract

Cardiovascular disease (CVD) remains the first cause of mortality globally. Diet plays a fundamental role in cardiovascular health and is closely linked to the development of CVD. Numerous human studies have provided evidence on the relationship between diet and CVD. By discussing the available findings on the dietary components that potentially influence CVD progression and prevention, this review attempted to provide the current state of evidence on healthy dietary choices for CVD. We focus on the effects of individual macronutrients, whole food products, and dietary patterns on the risks of CVD, and the data from population-based trials, observational studies, and meta-analyses are summarized. Unhealthy dietary habits, such as high intake of saturated fatty acids, sugar-sweetened beverages, red meat, and processed meat as well as high salt intake are associated with the increased risk of CVD. Conversely, increased consumption of plant-based components such as dietary fiber, nuts, fruits, and vegetables is shown to be effective in reducing CVD risk factors. The Mediterranean diet appears to be one of the most evidence-based dietary patterns beneficial for CVD prevention. However, there is still great debate regarding whether the supplementation of vitamins and minerals confers cardioprotective benefits. This review provides new insights into the role of dietary factors that are harmful or protective in CVD, which can be adopted for improved cardiovascular health.

Adherence to an energy‐restricted Mediterranean diet is associated with the presence and burden of carotid atherosclerosis in people with type 1 diabetes

“…fibre, phytosterols, and polyphenols). 44 Likewise, high consumption of legumes has been associated with a lower incidence of CVD and coronary disease. 45 Lastly, the association between red meat consumption and health remains controversial and the underlying mechanisms are unclear.…”

Selected Psychosocial Factors, Nutritional Behavior, and the Analysis of Concentrations of Selected Vitamins in Patients with Cardiovascular Diseases

“…Studies conducted by other authors concerning the eating behavior of people with cardiovascular diseases indicate irregular eating behavior, including infrequent consumption of groats, legumes, fish, vegetables, and fruits. The consequence of this is insufficient intake of dietary fiber and essential vitamins and minerals, deficiencies of which increase the risk of cardiovascular disease [ 72 , 73 ]. Taking into account the fact that eating one serving of vegetables (77 g) reduces the risk of developing cardiovascular diseases by 4% and consuming a portion of fruit weighing 80 g by 5%, it is reasonable for people in the group of patients with these diseases (and not only) to enrich their diet with these groups of food products [ 43 ].…”

Can Daily Dietary Choices Have a Cardioprotective Effect? Food Compounds in the Prevention and Treatment of Cardiometabolic Diseases

“…For managing metabolic syndrome and cardiovascular diseases (CVD), the literature highlights the Mediterranean diet as the primary nutritional strategy for both preventive and therapeutic purposes [ 101 , 102 ]. This diet model emphasizes increased consumption of vegetables and fruits, legumes, fish, and white meat, along with oils, while limiting intake of low-fiber products, red meat, and saturated fats [ 103 ].…”