We review the evidence for food choices aimed at reducing cardiovascular disease (CVD). Low consumption of red meat, processed meat, and salt and increased intake of plant-based foods – whole grains, fruits, vegetables, legumes, and nuts – are linked with reduced CV risk. The same applies for the replacement of animal and tropical fats with olive oil and polyunsaturated fat rich oils. Moderate consumption of wine, coffee and tea is associated with a reduced CV risk, whereas soft drinks substantially increase CV risk. New data support the replacement of high glycemic index (GI) foods with whole grains and low GI foods, and a moderate consumption of fermented dairy as appropriate choices for the reduction of CVD.