Table 1.

Food groups according to risk of cardiovascular disease

Group A – Foods associated with cardiovascular disease	Group B – Foods not-associated with cardiovascular disease risk or protective
Milk and integral derivatives (Yogurt, curd, cheese and Creamy cheese)	Skimmed milk
Fat of animal origin (milk cream, butter, lard, Crackling, bacon)	Fat of Vegetable origin (soy oil, canola, corn and olive oil)
Fat of Vegetable origin (margarine and mayonnaise)	Fish in general (sardines, tuna, etc.)
Frying in general (egg, potato, meat, etc.)	Cereals, breads and tubers (rice, corn, potatoes, bread, flour, etc.)
Meats and sausages (beef, chicken, pork, viscera, sausage, sausage, mortadella, ham)	Legumes (beans, peas, lentils, etc.)
Canned Food (olive, tomato extract, heart of palm, etc.)	General vegetables (hardwood and non-hardwood)
Industrial drinks (soda and artificial juice)	Fruits in general and natural juices
Salts and preparations (fried and baked salted, package snacks, sandwiches, pizza, etc.)	Oleaginous (peanuts, chestnuts, almonds, hazelnuts, etc.)
Sugar and sweets in general	Whole foods (oat bran, wheat bran, brown rice, brown bread, etc.)

CVD cardiovascular diseases