indicated an 11% increase in cardiovascular mortality rate with dairy consump- tion as compared with vegetable protein S3.1-9). 2. Trans and saturated fats have been associated with a higher risk of total and cause-specific death.S3.1-12 However, observational data from the PURE trial suggested that, when used instead of refined car- bohydrates, saturated and unsaturated fats were associated with reduced stroke and mortality.S3.1-13 3. Dietary sodium reduction was found to reduce BP and cardiovascular events in the DASH trial and in TOHP (Trials of Hypertension Prevention).S3.1-14,S3.1-15 Data from NHANES (National Health and Nutrition suggest that high con- sumption of sodium (>2000 mg daily), red meat (>14 g/d), and sugar-sweetened beverages and processed red meat consumption were associated with cardiovascular death. A prospective cohort study of US healthcare professionalsS3.1-9 with at least 1 risk factor indicated that replacement of animal protein (sources of cholesterol, saturated fat, heme iron and precursors of trimethylamine- N-oxide) with plant protein was associated with reduced cardiovascular mortality rate. In that study, compared with plant protein, 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% for every 3% energy incre- ment replacement of animal protein. 4. Intake of several food products has been shown to be potentially harmful or increase risk of ASCVD. 