Cardiovascular disease is the main cause of death worldwide, and is principally caused by atherosclerosis, with subsequent thrombus formation, eventually provoking an acute myocardial infarction or a stroke. The formation and progression of the atherosclerotic plaques responds to multiple factors including certain diets. Intensive research has elucidated the role of diet in cardiovascular disease and has led to public health policies focusing on educating the population on the role of nutrition in cardiovascular health. Compelling evidence shows that a healthy diet, rich in fruit and vegetables with moderate consumption of fish and a low consumption of animal by-products and processed foods, decreases low-grade inflammation and oxidation, leukocyte activation, platelet aggregation and microparticle shedding. Thus, following such a diet decreases the incidence of cardiovascular disease, lowers mortality and delays the progression of atherothrombosis. Identifying novel risk factors for cardiovascular disease and understanding how food impacts on the disease helps in the development of novel preventive measures.