This chapter looks at the correlation between nutrition and cardiovascular disease. The most common and pertinent cardiovascular diseases are myocardial infarction, stroke, peripheral vascular disease, and hypertension, which serve as a major risk factor for myocardial infarction and stroke. Many genetic and environmental factors increase the risk of developing cardiovascular diseases and atherosclerosis, which is a chronic inflammation of the large and medium-sized arteries. The chapter then elaborates on the understanding of lipoprotein metabolism and pathways involved in cholesterol and fatty acid absorption before tackling how diet influences plasma LDL-cholesterol levels. It shows that the gut microbiome contributes to the increased risk of cardiovascular disease.