Diet and nutrition in chronic heart failure: A scientific statement of the Polish Society of Dietetics

Poor nutritional status and suboptimal dietary patterns are strongly associated with adverse outcomes in patients with chronic heart failure (CHF), including increased mortality, reduced functional capacity, and a higher risk of hospitalization. This scientific statement from the Polish Society of Dietetics summarizes the current evidence and provides clinically oriented guidance on the role of nutrition in the management of CHF. It outlines the key components of nutritional care across the spectrum of CHF, including screening, assessment, dietary strategies, and supplementation. The main features of evidence-based nutritional management in CHF include: 1) routine nutritional screening using validated tools and structured assessment incorporating the GLIM criteria; 2) identification of malnutrition, cachexia, sarcopenia, and sarcopenic obesity; 3) individualized dietary management tailored to the HF phenotype and clinical status; 4) prioritization of dietary patterns rich in plant-based and minimally processed foods, with the Mediterranean diet as the dietary model supported by the strongest evidence; 5) avoidance of excessive sodium intake and unnecessary fluid restriction in stable patients; 6) ensuring adequate energy intake and protein intake to preserve lean body mass; and 7) targeted, rather than routine, use of micronutrient supplementation, with particular consideration of iron deficiency.