16
Treatment
4.2.1. Nutrition, Including Supplements
COR LOE
Recommendations
Nutrition
1 B-R 1. In patients with CCD, a diet emphasizing vegetables, fruits,
legumes, nuts, whole grains, and lean protein is recommended
to reduce the risk of CVD events.*
2a B-NR 2. In patients with CCD, reducing the percentage of calories
from saturated fat (<6% of total calories) and replacing with
dietary monounsaturated and polyunsaturated fat, complex
carbohydrates, and dietary fiber can be beneficial to reduce
the risk of CVD events.*
2a B-NR 3. In patients with CCD, minimization of sodium (<2,300
mg/d; optimally 1,500 mg/d) and minimization of processed
meats (eg, cured bacon, hot dogs) can be beneficial to reduce
the risk of CVD events.*
2a B-NR 4. In patients with CCD, limiting refined carbohydrates (eg,
containing <25% whole grain by weight, including refined
cold ready-to-eat breakfast cereal, white bread, white rice),
and sugar-sweetened beverages (eg, soft drinks, energ y drinks,
fruit drinks with added sugars) can be beneficial to reduce the
risk of CVD events.*
3: Harm B-NR 5. In patients with CCD, the intake of trans fat should be
avoided because trans fat is associated with increased
morbidity and mortality rates.*
Nutritional Supplements
3: No
Benefit
B-NR 6. In patients with CCD, the use of nonprescription or dietary
supplements, including omega-3 fatty acid, vitamins C, D, E,
beta-carotene, and calcium, is not beneficial to reduce the risk
of acute CVD events.
* Modified from the 2019 ACC/AHA guideline on the primary prevention of cardiovascular
disease. Arnett DK, et al. op. cit.
4.2. Guideline-Directed Management and Therapy
