ABSTRACT
Cardiovascular disease (CVD) remains the leading killer of both men and women in the United States, resulting in over 37% of annual mortality. Nutritional practices play a pivotal role in the likelihood of developing CVD. The national guidelines on nutrition and cardiovascular health are also consistent with each other with regard to overall strategies for reducing cardiovascular health risk factors. Dietary patterns that include increases in fruits and vegetables, whole grains, seafood, legumes and nuts, and low- or non-fat dairy products, and that are lower in red meats and processed meats, and low in sugar-sweetened beverages and refined grains have been repeatedly shown to lower the risk of cardiovascular disease. Nutrition plays a key role in lowering the risk of cardiovascular disease and should be placed in the context of an overall healthy approach to lowering the risk of CVD, including increased physical activity, weight management, and avoidance of tobacco products.
