Overall Diet Quality Emerges as a Key Factor in Heart Health

A new scientific statement from the American College of Cardiology (ACC) has highlighted the importance of overall dietary quality in preventing and managing cardiovascular disease, shifting attention away from individual nutrients and foods towards broader eating patterns.

Published in the Journal of the American College of Cardiology, the statement recommends a diet centred on minimally processed plant foods, healthy sources of protein and unsaturated fats. It advises limiting foods high in added sugars, sodium, refined starches and unhealthy fats, along with highly processed foods that offer limited nutritional value.

According to the ACC, dietary patterns such as the Mediterranean and DASH diets are supported by substantial evidence for cardiovascular health. These approaches generally include vegetables, fruits, whole grains, nuts, legumes, fish and other nutritious protein sources.

The statement also points out that cardiovascular risk cannot be assessed simply by looking at the proportion of carbohydrates, fats or proteins in a person's diet. The quality of those foods, their sources and the degree of processing are important considerations.

The experts recommend replacing saturated fats with unsaturated fats found in foods such as nuts, seeds, fish and liquid plant oils. They also encourage greater consumption of fibre-rich foods and whole grains, while reducing sugary drinks and foods containing excessive sodium or added sugar.

Nutrition is also discussed in relation to people using GLP-1 medications for weight management. The ACC notes that maintaining adequate protein, fibre, vitamins and minerals remains important during treatment.

The statement further recognises the influence of food affordability and access on diet quality. It calls for nutrition to become a more integrated part of healthcare discussions and disease-management strategies.

30-09-2026