Nutrition and Cardiovascular Disease

Abstract

Cardiovascular diseases (CVDs) are a leading cause of mortality internationally, accounting for approximately one third of all deaths. Multiple risk factors are attributed to causing CVDs. An unhealthy dietary pattern, characterized by regular choices of potentially harmful foods and beverages, is currently recognized as a leading contributor to poor cardiovascular health. Poor diet was the attributed cause of CVD death for approximately 10 million people worldwide in 2017, in part as a result of its effects on other major risk factors. Healthy dietary practices, therefore, reduce the risk of CVDs, with potential implications in all-cause and CVD mortality. Herein we summarize the evidence of associations between different dietary patterns and CVD risk and discuss some of the most challenging issues about diet-disease relationship that could be considered for further research.