Publication date: Available online 17 March 2019
Source: Journal of the American College of Cardiology
Author(s):
Synopsis
The cardiovascular nutrition literature is limited by the paucity of large-scale prospective randomized trials with ASCVD outcomes. Although RCTs focused on hard endpoints are limited, multiple observational studies have focused on the association of CVD mortality with dietary patterns—specifically, sugar, low-calorie sweeteners, high-carbohydrate diets, low-carbohydrate diets, refined grains, trans fat, saturated fat, sodium, red meat, and processed red meat (e.g., bacon, salami, ham, hot dogs, sausage). Processed meats are any meat preserved by smoking, curing, or salting, or additional chemical preservatives (S3.1-28a).
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