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Nutrient Intake and Dietary Therapy in Prevention of Cardiovascular Disease (CVD)

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".

Deadline for manuscript submissions: 15 September 2026 | Viewed by 1592

Special Issue Editor


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Guest Editor
Department of Physiology, Wayne State University, Detroit, MI, USA
Interests: cardiovascular disease; salt sensitive hypertension; exercise training
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Special Issue Information

Dear Colleagues,

Cardiovascular disease is one of the leading causes of death worldwide. Its major risk factors are lifestyle-related, with diet being the most important. It has been clearly shown that a dietary plan rich in fruits, whole grains, vegetables, olive oil, and fish, while avoiding trans fats, saturated fats, red meat, sodium, sugary beverages, and refined carbohydrates, is beneficial for cardiovascular health.

Moreover, despite the important cardiovascular benefits shown for GLP-1 agonists and SGLT2 antagonists, a balanced and appropriate dietary intake is essential as a primary or effective adjunct to pharmacological treatment. The higher incidence of cardiovascular disease in less affluent countries makes it even more vital to focus on dietary interventions to achieve optimal dietary patterns that are culturally and regionally appropriate as well as affordable.

This special issue aims to provide a platform to explore foods and/or nutrients that influence cardiovascular health and disease. In addition to pathophysiological and pharmacological studies, we also welcome studies that explore cultural, regional/national, and socioeconomic factors that influence dietary patterns and the availability of key nutrients.

We welcome submissions of original research and reviews of the scientific literature, including systematic reviews and meta-analyses.

Prof. Dr. Noreen F. Rossi
Guest Editor

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Keywords

  • dietary patterns
  • nutrient intake
  • dietary habits
  • cardiovascular risk
  • cardiovascular health
  • disease prevention
  • factors

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Published Papers (2 papers)

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Research

12 pages, 1357 KB  
Article
Excessive Sodium Intake in Commercial Diet Catering Meal Plans in Poland: Implications for Diet Quality and Chronic Disease Risk
by Dominika Patrycja Dobiecka, Karolina Korzonek, Martyna Falkowska, Kinga Wityńska, Justyna Moskwa, Katarzyna Socha and Sylwia Katarzyna Naliwajko
Nutrients 2026, 18(8), 1202; https://doi.org/10.3390/nu18081202 - 10 Apr 2026
Viewed by 425
Abstract
Background/Objectives: Excessive sodium (primarily from sodium chloride, NaCl) intake remains one of the leading dietary risk factors associated with hypertension, cardiovascular disease, and other chronic health conditions worldwide. Commercial diet catering services providing ready-to-eat daily meal plans have become increasingly popular and are [...] Read more.
Background/Objectives: Excessive sodium (primarily from sodium chloride, NaCl) intake remains one of the leading dietary risk factors associated with hypertension, cardiovascular disease, and other chronic health conditions worldwide. Commercial diet catering services providing ready-to-eat daily meal plans have become increasingly popular and are often perceived as nutritionally balanced; however, analytical evidence regarding their actual salt content remains limited. The aim of this study was to evaluate the NaCl content of daily food rations (DFRs) offered by commercial diet catering services in Poland. Methods: A total of 120 DFRs representing three dietary patterns (Hashimoto diet, DASH diet, and low-carbohydrate diet) were collected from 40 catering providers. Sodium chloride content was determined using the Mohr titration method. Sodium intake values were estimated by conversion from NaCl equivalents to allow comparison with dietary recommendations. Results: The median NaCl content across all analyzed diets was 14.19 g/day (Q1: 10.62 g; Q3: 17.49 g), corresponding to approximately 284% of the World Health Organization recommended maximum intake of 5 g/day of salt. Nearly half of the analyzed DFRs (45.83%) exceeded the recommended intake by more than threefold. Overall, 99.2% of the analyzed DFRs exceeded recommended NaCl intake levels, while 91.9% did not comply with the values declared by manufacturers. DFRs consisting of five meals contained higher NaCl levels than three-meal plans (p < 0.0196); however, this difference may be related to variation in total food mass rather than meal frequency, as the number of meals was confounded with diet type. Conclusions: These findings suggest that commercially prepared diet catering meals may represent a substantial source of dietary NaCl when used as a primary daily food source. Improved nutritional monitoring, clearer nutrient reporting, and quality control of commercially prepared dietary plans may support public health strategies aimed at reducing NaCl intake. Full article
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11 pages, 855 KB  
Article
Dietary Behavior Clustering and Cardiovascular Risk Markers in a Large Population Cohort
by Mauro Lombardo, Giovanni Aulisa, Fares M. S. Muthanna, Sercan Karav, Sara Baldelli, Gianluca Tripodi and Gilda Aiello
Nutrients 2026, 18(3), 533; https://doi.org/10.3390/nu18030533 - 5 Feb 2026
Viewed by 786
Abstract
Background: Eating habits influence cardiometabolic health alongside traditional dietary measures. However, the links between dietary patterns, body composition, and heart-healthy food preferences remain under-explored in large cohorts. Methods: In this cross-sectional study, 2461 adults (aged 18 to 75 years) completed an online survey [...] Read more.
Background: Eating habits influence cardiometabolic health alongside traditional dietary measures. However, the links between dietary patterns, body composition, and heart-healthy food preferences remain under-explored in large cohorts. Methods: In this cross-sectional study, 2461 adults (aged 18 to 75 years) completed an online survey on eating behaviors, food preferences, and lifestyle. Principal component analysis (PCA) of seven behaviors identified dietary profiles. A heart-healthy diet score (range −2 to 10; higher = greater preference for fruit, vegetables, legumes, fish, and less meat/processed meat) was derived from these food preferences. ANOVA and adjusted regressions linked the profiles to BMI, fat mass, waist circumference, and diet score. Results: Four profiles emerged: structured, social, irregular, and disordered eaters. Structured eaters had the lowest BMI (26.8 ± 5.1 kg/m2), lowest fat mass (28.9 ± 9.4%), and highest dietary score (4.73 ± 2.0). Disorganized eaters had the highest BMI (29.0 ± 5.5 kg/m2), the highest fat mass (31.2 ± 8.8%) and the lowest score (3.93 ± 2.0); all p < 0.05. Dose–response analyses confirmed that greater disordered eating (PCA1) was associated with worse outcomes. Conclusions: Dietary profiles are associated with body composition and cardioprotective preferences. Behavioral assessment could refine the identification of cardiometabolic risk and personalize nutrition. Full article
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