Addendum to: 2019 ACC/AHA Guideline on the Primary Prevention of Cardiovascular Disease

Abstract

The cardiovascular nutrition literature is limited by the paucity of large-scale prospective randomized trials with ASCVD outcomes. Although RCTs focused on hard endpoints are limited, multiple observational studies have focused on the association of CVD mortality with dietary patterns—specifically, sugar, low-calorie sweeteners, high-carbohydrate diets, low-carbohydrate diets, refined grains, trans fat, saturated fat, sodium, red meat, and processed red meat (e.g., bacon, salami, ham, hot dogs, sausage). Processed meats are any meat preserved by smoking, curing, or salting, or additional chemical preservatives (S3.1-28a).