Diet plays a central role in preventing CVD, yet evidence-based guidance can be unclear. A review, published in the European Journal of Preventive Cardiology, assessed dietary patterns, specific foods, and bioactive compounds in relation to CVD risk biomarkers.

Diets rich in minimally processed plant foods, vegetables, and fruits, such as Mediterranean, DASH, and vegetarian diets—consistently lower CVD risk. Conversely, diets high in ultra-processed foods, red meat, salt, sugar, and saturated fat increase cardiovascular risk. Vegan diets provide no added benefit beyond other plant-based patterns. Low-carbohydrate diets may offer advantages, though long-term outcomes are uncertain.

The review also highlighted the benefits of distributing caloric intake across meals, intermittent fasting approaches, moderate coffee intake, and consuming up to one unit of alcohol daily without adverse effects. Vitamins or mineral supplementation generally does not reduce CVD risk, except for the benefits from higher potassium intake, while excess sodium intake is harmful.

These findings emphasize the need for clinicians to include dietary assessment and evidence-based recommendations as part of cardiovascular risk management.