Abstract
As a follow-up to a previous review on the relationship between diet and cardiovascular disease risk, this article offers practical advice for making appropriate dietary changes. Reliable resources and Web sites are discussed, as well as general concepts in diet planning. These include reading food labels, controlling serving sizes, and selecting foods with high nutrient density and low energy density. Tips for reducing intakes of total fats, saturated and trans fats, cholesterol, and sodium are also included, as well as guidelines for increasing intakes of vegetables, legumes, fruits, and whole grains. The importance of obtaining heart-healthy nutrients from food sources rather than supplements is emphasized. Overall, one's whole diet is critical to reducing cardiovascular disease risk, not just one food component.