Nutrition has an important role in the development and prevention of cardiovascular disease (CVD). The important risk factors for CVD like dyslipidemia, hypertension, diabetes and obesity are related to diet and nutrition. Obesity occurs due to a positive energy balance, wherein the calories consumed are greater than those expended. A high body mass index (BMI) is associated with diabetes mellitus, higher blood pressure, higher total cholesterol, low-density lipoprotein (LDL) cholesterol and triglyceride levels and lower high-density lipoprotein (HDL) cholesterol levels, thereby making obesity a significant risk factor for CVD. Consumption of monounsaturated fatty acids and omega-3 fatty acids may be beneficial. The proportion of saturated fats must be less than 7% of the total calories consumed. Trans fats increase the risk of CVD significantly. Consumption of dietary fiber, present in whole grains, fruits and vegetables is recommended. Oat bran and nuts also have a beneficial effect in reducing risk of CVD. Mediterranean and Japanese diets, as well as vegetarian diets are associated with a reduced risk of CVD.