Cardiovascular disease is the number one killer threatening human health. A large body of evidence-based medical evidence shows that dietary nutrition is one of the major environmental factors affecting cardiovascular disease. A healthy diet is essential for the primary prevention of cardiovascular disease. A proper and scientific diet not only ensures balanced nutrition, but also reduces body weight and cardiovascular disease morbidity and mortality. Given the research evidence (Table), excessive dietary intake of energy, saturated fatty acids and cholesterol and inadequate intake of vegetables and fruits increase the risk of cardiovascular disease, whereas a rational and scientific diet reduces the risk of cardiovascular disease. Therefore, we suggest that: ① Healthy diet starts from early life, and breastfeeding is beneficial for life; ② Maintain a balance between energy intake and consumption; ③ Total fat intake should not exceed 30% of total energy, replace saturated fatty acids with unsaturated fatty acids and avoid trans fatty acids; ④ Eat more fish, nuts and vegetable oils, and less fatty meat, butter, cream, palm oil, coconut oil and animal oils; ⑤ Eat as little as possible or no food containing trans fatty acids; ⑥limit free sugar (added sugar) intake to no more than 10% of total energy (50g/d), preferably halved; ⑦limit salt intake to no more than 5g per day; ⑧adequate intake of vegetables, fruits, legumes and whole grains, at least 400g of vegetables and fruits per day to ensure adequate intake of dietary fiber and potassium. The level of evidence from studies on diets, nutritional factors and the risk of developing cardiovascular disease, in addition, requires the collaboration of multiple parties, including government, food processing companies, food marketing and individuals, in order to promote and safeguard healthy diets.