Diet and nutrition in cardiovascular disease prevention: a scientific statement of the European Association of Preventive Cardiology and the Association of Cardiovascular Nursing & Allied Professions of the European Society of Cardiology

Plant-based dietary patterns rich in minimally processed foods, vegetables and fruits reduce CVD risk; patterns rich in ultra-processed foods, meat, salt, sugar and saturated fat increase risk

Mediterranean, Dietary Approaches to Stop Hypertension and vegetarian diets reduce CVD risk; vegan diets offer no additional benefit

Low-carbohydrate diets may be beneficial, but their long-term effect remains to be confirmed

Balanced distribution of caloric intake through different meals is associated with favourable effects

Fasting (alternate-day, intermittent, time-restricted, periodic) can reduce CVD risk but is often challenging

Moderate coffee consumption is not associated with increased CVD risk

One unit of alcohol/day may contribute to reduced CV risk without an unfavourable risk profile

No evidence that vitamin and mineral supplementation reduces CVD risk

High potassium intake is beneficial in healthy individuals; calcium or selenium supplementation shows no added benefit; high sodium intake is detrimental

Health professionals should include dietary assessment and evidence-based recommendations in clinical practice