Overview: Dietary Approaches for Reducing Cardiovascular Disease Risks

Current interest in reducing heart disease risks by diet involves attention to total fat; saturated, monounsaturated, polyunsaturated and trans fatty acids, as well as dietary cholesterol, soluble fiber, salt, alcohol, antioxidants, dietary alterations causing homocysteinemia and other dietary constituents, such as flavonoid compounds in some soy products. Principles to consider in crafting dietary approaches to reducing heart disease risk and some future directions for research are summarized. Public information about dietary approaches for reducing heart disease risk will benefit from the Nutrition Labeling and Education.