Diet and Cardiovascular Diseases: Heart Failure Part I: Plant Based Diet, Beneficial Macronutrients

Abstract

Diet is a major modifiable factor in the prevention and management of cardiovascular diseases. Optimal body weight with a BMI between 20 and 24.9 (18.5 to 24.9 for Asians), and a diet rich in non-starchy vegetables, fruits, whole grains, legumes, moderate in consumption of nuts, seafood, lean meats, low-fat dairy products, and unsaturated vegetable oils, and limited in saturated fats, sodium, red meat, refined carbohydrates, and sugar-sweetened beverages is cardiovascular protective. Trans fats are extremely unhealthy. The benefit of a healthy diet extends to heart failure (HF). Dairy, coffee, tea, and chocolate may also be vascular friendly. Alcohol has a U-shaped relationship, with low to moderate intake cardiovascular healthy, while heavy intake usually causes harm. Some minerals and vitamins are also helpful in the prevention and management of HF. HF is increasing in incidence and prevalence in most world countries. It is associated with severe disability and is a major cause of death globally. The impact of a healthy diet on the development and progression of HF is discussed in this manuscript (in 2 parts).