Diet and Cardiometabolic Disease

Cardiovascular disease remains the leading cause of death worldwide, and a substantial share of its risk is attributable to modifiable dietary factors. Major health organizations identify diets high in saturated and trans fats, high in sodium, and low in fruits, vegetables, and fiber as established contributors to cardiovascular risk, alongside excess intake of added sugars. Industrially produced trans fats in particular have been the target of coordinated global action, including the World Health Organization's REPLACE initiative and outright bans on partially hydrogenated oils in many countries, following strong evidence linking trans fat intake to raised LDL cholesterol and cardiovascular events. Contemporary dietary guidance increasingly emphasizes overall dietary patterns rather than isolated nutrients, reflecting the recognition that foods are consumed, and act biologically, in combination.