Oxygen-free radical reactions have been implicated in many chronic diseases, including atherosclerotic cardiovascular disease (CVD). Epidemiologic studies have demonstrated an association between increased intake of naturally occurring antioxidant vitamins such as vitamin E and vitamin C and reduced morbidity and mortality from CVD. By contrast, most of the completed randomized trial did not show any clear reduction in CVD. However, the trials were not specifically designed to assess CVD, did not provide data on nonfatal CVD, may have had insufficient treatment durations, and used suboptimal vitamin E doses. Despite the lack of a general consensus, recent data reinforce the concept that the regular intake of antioxidants present in foods limits the progression of atherosclerotic CVD.