Table 2.
Summary of diet and lifestyle recommendations
| Healthy diet and macronutrients (n = 133) | Micronutrients and supplements (n = 20) | Weight management (n = 43) | Alcohol reduction (n = 14) | Lifestyle interventions (n = 54) | |
|---|---|---|---|---|---|
| Recommendations for |
Healthy diet characteristics by macronutrients: • Percentage of macronutrients (n = 2), • Increase in dietary fiber (n = 3) • Ideal macronutrients distribution (n = 2) • Low index carbohydrate diet (n = 3) • Polyunsaturated fatty acids and monounsaturated fatty acids (n = 2), • Reduce amounts of dietary cholesterol (n = 4) • Reduce calories from saturated fat (n = 11) • Reduce calories from trans-fat (n = 7) |
Reduce sodium intake (n = 8) | Maintain weight loss of 3 to 5% at least (n = 11) | Consume small amounts of alcohol (n = 13) | Integrate physical activity (n = 9) |
| Adopt Mediterranean dietary pattern (alternatively Nordic style diet (n = 2), vegetarian style diet) (n = 6) | Consume adequate amounts of dietary potassium (n = 2) | Diets for weight loss (n = 8) | Combine diet and physical activity (n = 17) | ||
| Adopt DASH (n = 5) | Consume adequate amounts of dietary calcium and eventually adopt supplementation (n = 1) | Promote a healthy weight (n = 5) | Promote smoking cessation (n = 9) | ||
| Variety of diets (n = 1) | Consume adequate amounts of dietary magnesium and eventually adopt supplementation (n = 1) | Promote weight loss (n = 10) | Develop multimodal interventions (n = 15) | ||
|
Healthy diet characteristics by type of food: •Fruits and vegetables (n = 12) •Grains and whole grains food (n = 12) •Legumes (n = 5) •Dairy products (n = 4) •Filtered coffee and tea (n = 3) •Nuts (n = 12) •Non tropical vegetable oils (n = 4) •Plant stanols or sterols (n = 1) •Consumption of fresh unprocessed food (n = 3) •Restrict refined carbohydrates and sweetened beverage (n = 11) •Reduce red meat and prefer fish, lean meats (n = 11) |
Use weight loss maintenance programs (n = 5) | Integrate psychosociological factors to CVD prevention (n = 4) | |||
| Use yeast rice nutraceuticals (n = 2) | Provide meal replacement for weight loss (n = 1) | ||||
| Use functional food enriched with phytosterols (n = 2) | |||||
| Space carbohydrates between meals for glyceamic control of diabetics (n = 1) | |||||
| Recommendations against | No evidence to support a soya intake recommendation (n = 2) | No evidence to recommend consumption of vitamine D to improve blood pressure (n = 1) | Do not use routinely very-low calorie diets (n = 2) | Do not drink alcohol (n = 1) | |
| No evidence to support nuts intake recommendation (n = 1) | No evidence to recommend whether reducing sodium intake plus changing dietary intake of potassium, calcium, or magnesium on blood pression control (n = 1) | Do not use unduly restrictive and nutritionally unbalanced diets (n = 1) | |||
| No evidence of safety of consumption of stanol esters and plant sterols on the long term (n = 1) | No evidence to recommend supplementation of Vitamins A,B,C, E (n = 4) |