Table 1

Summary of associations of nutrients, foods and dietary patterns with cardiovascular disease risk

Nutrients
Fatty acids 6 Replacing five en% SFA with PUFA Replacing five en% SFA with MUFA Replacing five en% SFA with complex carbohydrates Replacing SFA with refined carbohydrates Replacing SFA with TFA	CHD CHD CHD CHD CHD	25% lower 15% lower 9% lower None 5% higher
Minerals 11 12 Sodium: 1 g/day reduction Potassium: high versus low intake (<120 mmol/L)	CVD Stroke	20% lower 24% lower
Fibre 17 7 g/day higher intake 10 g/day higher intake 10 g/day higher intake	CHD Stroke Type 2 diabetes	9% lower 16% lower 6% lower
Food (group)s
Fruits and vegetables 13 200 g/day higher intake 200 g/day higher intake 200 g/day higher intake	CVD CHD Stroke	8% lower 8% lower 16% lower
Pulses 14 Per 4 weekly servings of 100 g	CHD	14% lower
Nuts 15 Per 28 g/day Per 28 g/day Per 28 g/day	CVD CHD Stroke	21% lower 29% lower 7% lower
Whole grain foods 16 90 g/day versus no intake	CHD	25% lower
Red meat 18 Unprocessed: 2 versus 0 servings/week Processed: 2 versus 0 servings/week	CVD CVD	3% higher 7% higher
Fish 19 Per 20 g/day Per 20 g/day	CHD incidence CHD mortality	4% 4%
Sugar-sweetened beverages 23 Two servings/day versus one serving/month	CVD mortality	31% higher
Alcoholic beverages 25 Per 12.5 units/week Per 12.5 units/week	Myocardial infarction Stroke	6% lower 14% higher
Dietary patterns
Mediterranean diet 29 30 High versus low adherence Diet versus control (RCT) in high-risk individuals	CVD CVD	10% lower 31% lower
DASH diet 22 High versus low adherence High versus low adherence High versus low adherence	CVD CHD Stroke	20% lower 20% lower 20% lower

CHD, coronary heart disease; CVD, cardiovascular disease; DASH, dietary approaches to stop hypertension; En%, percentage of total energy intake; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; RCT, randomised controlled trial; SFA, saturated fatty acid; TFA, trans fatty acid.