TY - CHAP M1 - Book, Section TI - Nutrition, Diet, and Alcohol in Health and Cardiovascular Disease A1 - Guasch-Ferré, Marta A1 - Hu, Frank A2 - Fuster, Valentin A2 - Narula, Jagat A2 - Vaishnava, Prashant A2 - Leon, Martin B. A2 - Callans, David J. A2 - Rumsfeld, John S. A2 - Poppas, Athena Y1 - 2022 N1 - T2 - Fuster and Hurst's The Heart, 15e AB - Chapter SummaryThis chapter discusses the state of knowledge for several food groups, nutrients, and dietary patterns, and their relation with cardiovascular health. The chapter also discusses factors influencing food choices, the public health impact of diet on cardiovascular disease (CVD), and recommendations for achieving better cardiovascular health (see Fuster and Hurst’s Central Illustration). Cardiovascular health can be improved through lifestyle changes such as not smoking, increasing physical activity, and adhering to a healthy diet. Current evidence gathered from decades of nutritional research emphasizes avoidance of excess caloric intake, greater consumption of vegetables, fruits, nuts and legumes, whole grains, and fish; moderate consumption of low-fat dairy products, and coffee; and lower intake of processed meats and unprocessed red meats, refined grains, sodium, and sugar-sweetened beverages (SSBs). Alcohol, if consumed, should be consumed in low-to-moderate amounts. Preventive efforts by healthcare providers, dietitians, and governments should be focused on promoting better overall eating habits and diet quality. The strategies to improve the diet of the population should include addressing nutrition literacy of the general population, the availability of healthy affordable foods, the food environment including restaurants and school cafeterias, social and cultural norms regarding eating habits, and limiting marketing of unhealthy products. SN - PB - McGraw-Hill Education CY - New York, NY Y2 - 2024/03/29 UR - accesscardiology.mhmedical.com/content.aspx?aid=1202443280 ER -