Marinka Steur, Laura Johnson, Stephen J Sharp, Fumiaki Imamura, Ivonne Sluijs, Timothy J Key, Angela Wood, Rajiv Chowdhury, Marcela Guevara, Marianne U Jakobsen, Ingegerd Johansson, Albert Koulman, Kim Overvad, Maria-José Sánchez, Yvonne T van der Schouw, Antonia Trichopoulou, Elisabete Weiderpass, Maria Wennberg, Ju-Sheng Zheng, Heiner Boeing, Jolanda M A Boer, Marie-Christine Boutron-Ruault, Ulrika Ericson, Alicia K Heath, Inge Huybrechts, Liher Imaz, Rudolf Kaaks, Vittorio Krogh, Tilman Kühn, Cecilie Kyrø, Giovanna Masala, Olle Melander, Conchi Moreno-Iribas, Salvatore Panico, José R Quirós, Miguel Rodríguez-Barranco, Carlotta Sacerdote, Carmen Santiuste, Guri Skeie, Anne Tjønneland, Rosario Tumino, W M Monique Verschuren, Raul Zamora-Ros, Christina C Dahm, Aurora Perez-Cornago, Matthias B Schulze, Tammy Y N Tong, Elio Riboli, Nicholas J Wareham, John Danesh, Adam S Butterworth, Nita G Forouhi
Background There is controversy about associations between total dietary fatty acids, their classes (saturated fatty acids [SFAs], monounsaturated fatty acids, and polyunsaturated fatty acids), and risk of coronary heart disease (CHD). Specifically, the relevance of food sources of SFAs to CHD associations is uncertain. Methods and Results We conducted a case-cohort study involving 10 529 incident CHD cases and a random subcohort of 16 730 adults selected from a cohort of 385 747 participants in 9 countries of the EPIC (European Prospective Investigation into Cancer and Nutrition) study...
November 19, 2021: Journal of the American Heart Association