Table 4 Diet recommended by the included CPGs for CVDs and CHD

Nutrition composition

Fat

Aim for 20–25% (max 30%) of energy from fat, with 7–10% from saturated fatty acids (SFA). Substitute SFA with monounsaturated (MUFA) and polyunsaturated fatty acids.

COR/LOE: I/B

Recommend low in saturated fats diet. COR/LOE: R/1 +  + Daily saturated fat: men ≤ 30 g, women ≤ 20 g COR/LOE: ✔/4

Limit total fat lower than 30% of energy intake, saturated fat to 7%, and omega-6 PUFA to 10%. Restrict trans-fat less than 1%. COR/LOE: GPP/2 + 

Nutrition composition

Trans fatty acid

Minimize trans unsaturated fatty acids, especially from processed foods. Reduce red meat to 350-500 g weekly, and limit processed meat. COR/LOE: I/A

Keep trans fatty acid (TFA) below 1% and minimize high-fat processed meat and bakery products. Reduce partially hydrogenated fats.

COR/LOE: I/A

Nutrition composition

Cholesterol

No strict restrictions on cholesterol-rich foods/eggs. Limit cholesterol intake to < 200 mg/day for high CV risk individuals. Be cautious about SFA content in cholesterol-rich foods.

COR/LOE: IIa/B

Limit cholesterol intake < 300 mg/day. COR/LOE: GPP/2 + 

Nutrition composition

Protein

10–20% of total energy intake.

COR/LOE: I/B

Nutrition composition

Carbohydrate (CHO)

50–60% of total energy intake.

Recommend High-fiber, complex carbohydrates from whole grains, fruits, and vegetables COR/LOE: I/B

Limit sugar intake to 5–10% of energy intake.

COR/LOE: I/A

Food groups

Dietary fiber

Opt for a fiber-rich diet with whole grains, fruits, vegetables, pulses, and nuts. Aim for 30-45 g of fiber per day. COR/LOE: I/A

Aim for 20-30 g daily from various sources.

COR/LOE: I/B

Ensure daily fiber intake is above 25 g. COR/LOE: GPP/2 + 

Food groups

Whole grain

Fiber 30–45 g/day of, preferred wholegrains. COR/LOE: I/A

Recommend half grain intake from the whole grain.

COR/LOE: I/B

Food groups

Fruits and vegetables

Consume at least 200 g of fruits daily, which is equivalent to 2–3 servings, and also aim for a minimum of 200 g of vegetables daily, again equivalent to 2–3 servings.

COR/LOE: I/A

fruits and vegetables five servings/day.

COR/LOE: I/B

Increase fruit and vegetable consumption COR/LOE: R/2 +  + , 2 + 

Food groups

Nuts

30 g unsalted nuts per day.

COR/LOE: I/A

30-g unsalted nuts per day.

COR/LOE: IIa/B

Insufficient evidence to support a recommendation.

Food groups

Salt

 < 5 g total salt intake per day.

COR/LOE: I/A

daily salt consumption less than 5 g or 1 level teaspoon or (2000 mg sodium).

COR/LOE: I/A

Advise those with hypertension to minimize salt intake to lower blood pressure. COR/LOE: R/1 + Limit daily salt intake less than 6 g.

COR/LOE: ✔/4

Limit daily intake of salt less than 5 g (or sodium less than 2 g) COR/LOE: GPP/2 + 

Food groups

Sugar

Limit free sugar intake, especially sugar-sweetened beverages, to max 10% of energy intake.

COR/LOE: I/B

Less than 10% of total energy from added sugar. 

COR/LOE: I/A

Restrict added sugar to 10% of total energy intake. COR/LOE: GPP/2 + 

Food groups

Alcohol

Limit maximum alcohol consumption to 100 g/week.

COR/LOE: I/B

For non-pregnant women, limit alcohol to 1 drink (10 g/day) and men to 2 drinks a day.

COR/LOE: IIa/ B

Reduce alcohol consumption.

COR/LOE: R/2 +  + , 2 + , 2-

Ideally, avoid alcohol; if not, limit to less than 20mgfor men and 10 mg for women. (1shot 10 mg) COR/LOE: GPP/2 + 

Specific minor dietary components

Fish and Omega-3 Supplementation

Fish 1–2 times per week, particularly fatty fish.

COR/LOE: I/A

Fresh fish is preferred, and deep-frying should be avoided.

COR/LOE: IIa/ B

Have fish more than two portions/week, oily fish for at least once(one portion 140 g).

COR/LOE: ✔/4

Eat two fish meals per week, particularly for individuals at high risk.

COR/LOE: I/B

Specific minor dietary components

Plant based foods rich in omega-3 fatty acids

Encourage the consumption of omega-3 polyunsaturated fatty acids of plant origin.

COR/LOE: IIb/B

Dietary pattern

Dietary pattern

Mediterranean or similar diet.

COR/LOE: I/A Prioritize plant-based, fiber-rich foods such as fruits, vegetables, pulses, whole grains, and nuts. COR/LOE: I/B

Malaysian Healthy Plate and Current Healthy Eating Recommendation •More plant-based foods such as nuts, legumes, beans, fruits and vegetables

• More whole grain foods

• More fish

•low-fat dairy products

• Healthy oils • Food with less reduced sweetness

• Less processed /salty foods. COR/LOE: I/B

A Mediterranean dietary pattern enriched with an additional 30 g/day of either extra virgin olive oil or unsalted nuts.

COR/LOE: R/1 +  + , 1 + , 2 +  + Utilize the Eatwell Guide to assist people in making well-informed decisions about their dietary choices, focusing on selecting appropriate food components in the right proportions. This approach aligns with the Mediterranean diet model, while also limiting the intake of saturated fat, sugars, and salt.

COR/LOE: ✔/4

Ensure a balanced intake of various food groups while consuming the right amount of energy to support a healthy weight. This includes incorporating whole grains, vegetables, fruits, fish poultry, beans, and nuts into your diet

COR/LOE: GPP/2 +