[From today's foods to those of the future]

The prevention of cardiovascular diseases, and more generally of metabolic syndrome, goes with a well chosen diet. However, faced with a raft of often contradictory information, many patients can become disorientated. The role of the practitioner is to supply adapted, personaliZed and scientifically consensual advice. The consumption of certain types of foods naturally concentrated in protective elements should be favoured, such as those rich in folates, omega 3 fatty acids, and potassium, and low in sodium chloride. Furthermore, some new foodstuffs are appearing which have been subjected to modifications in their composition: enriched with certain nutrients or micronutrients, low in sugar and certain fats.... Thus, for example, margarines rich in phytosterols appear interesting despite limitations in their use; similarly, precautions of usage should accompany the consumption of products enriched with omega 3, sweeteners.... These attractive appearing and "gustatively correct" foods of the future will have more and more pronounced health claims. But alimentary innovation, relying on this basis in order to conquer new sections of the market, risks causing new nutritional imbalances. The practitioner must therefore remain sensible with nutritional advice and take account of economic and regional aspects by adapting it for each patient.