ACC AHA Conference

Patients with familial hypercholesterolemia are at significant risk of having an early ASCVD event, and the use of risk calculators is not applicable to these patients.

using meat for protein was associated with a 61% increase in mortality rate, whereas replacing meat with nuts and seeds was associated with a 40% reduction in mortality rate.

The evidence is mixed with regard to the effectiveness of dairy intake to reduce ASCVD risk, Although the DASH diet, which includes low-fat dairy products, was shown to reduce BP ,and the PURE (Prospective Urban Rural Epidemiology) study indicated that dairy intake was associated with a 23% lower mortality rate.

Song et al. indicated an 11% increase in cardiovascular mortality rate with dairy consumption as compared with vegetable protein

high consumption of sodium (>2,000 mg daily), red meat (>14 g/d), and sugar-sweetened beverages and processed red meat consumption were associated with cardiovascular death.

poultry and fish were associated with a 6% higher mortality rate, dairy with an 8% higher mortality rate, unprocessed red meat with a 12% higher mortality rate, eggs with a 19% higher mortality rate, and processed red meat with a 34% higher mortality rate. Overall, plant protein was associated with a reduction in mortality rate of 10%

Sugar-sweetened and artificially sweetened beverages have been correlated with increasing the development of T2DM and with ASCVD risk, with a 20% increase in the frequency of diabetes mellitus with 1 daily serving of these sweetened beverages.

In large cohort studies, consumption of added sugar at >10% of daily calories has been associated with increased mortality rate

Consuming a diet with juices and sweetened beverages, refined grains, potatoes/fries, and sweets resulted in a greater increase in coronary events than the increase seen with consumption of animal products.

Low carbohydrate diets were associated with a 31% higher risk of all-cause death, with increased cardiac mortality rate.

A 23% increase in mortality rate associated with high-carbohydrate diets, with the optimal carbohydrate intake observed to be 50% to 55%.