Cardiovascular diseases (CVD) are growing contributors to global disease 
burdens, with epidemics of CVD advancing across many regions of the world which 
are experiencing a rapid health transition. Diet and nutrition have been 
extensively investigated as risk factors for major cardiovascular diseases like 
coronary heart disease (CHD) and stroke and are also linked to other 
cardiovascular risk factors like diabetes, high blood pressure and obesity. The 
interpretation of evidence needs to involve a critical appraisal of 
methodological issues related to measurement of exposures, nature of outcome 
variables, types of research design and careful separation of cause, consequence 
and confounding as the basis for observed associations. Adequate evidence is 
available, from studies conducted within and across populations, to link several 
nutrients, minerals, food groups and dietary patterns with an increased or 
decreased risk of CVD. Dietary fats associated with an increased risk of CHD 
include trans-fats and saturated fats, while polyunsaturated fats are known to 
be protective. Dietary sodium is associated with elevation of blood pressure, 
while dietary potassium lowers the risk of hypertension and stroke. Regular 
frequent intake of fruits and vegetables is protective against hypertension, CHD 
and stroke. Composite diets (such as DASH diets, Mediterranean diet, 'prudent' 
diet) have been demonstrated to reduce the risk of hypertension and CHD. 
Sufficient knowledge exists to recommend nutritional interventions, at both 
population and individual levels, to reduce cardiovascular risk. That knowledge 
should now be translated into policies which promote healthy diets and 
discourage unhealthy diets. This requires coordinated action at the level of 
governments, international organizations, civil society and responsible sections 
of the food industry.