Dietary saturated fat is not significantly associated with an increased risk of coronary heart disease, stroke, or cardiovascular disease.

Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.

Saturated fat intake is not consistently associated with increased risk of all cause mortality, CVD, CHD, ischemic stroke, or type 2 diabetes, while trans fat intake is associated with increased risk of all cause mortality, CHD, and type 2 diabetes.

Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies

Reducing saturated fat intake reduces the risk of cardiovascular events by 17%, but has little or no effect on all-cause mortality.

Reduction in saturated fat intake for cardiovascular disease.

Long-chain saturated fatty acids (LCSFA) may increase the risk of cardiovascular disease, while short- and medium-chain saturated fatty acids (SCFA and MCFA) may be more beneficial or neutral.

Saturated Fatty Acid Chain Length and Risk of Cardiovascular Disease: A Systematic Review

Reducing saturated fat intake reduces the risk of cardiovascular events by 21%, but has little or no effect on all-cause mortality.

Dietary saturated fat is not the villain we once thought it was, and overall diet quality and eliminating processed foods, including simple carbohydrates, may be more beneficial for cardiovascular disease and overall health.

Saturated Fat: Part of a Healthy Diet

The harmful effect of dietary saturated fatty acids and the protective effect of dietary polyunsaturated fatty acids on atherosclerosis and cardiovascular diseases are questioned in various studies.

The questionable role of saturated and polyunsaturated fatty acids in cardiovascular disease.

Saturated fat consumption is not significantly associated with cardiovascular disease risk, events, or mortality, and can be safely included in a nutrient-dense diet.

Saturated fat: villain and bogeyman in the development of cardiovascular disease?

Dietary saturated fatty acids are not the only factor contributing to low-grade inflammation and cardiovascular disease risk, and addressing the proinflammatory/antiinflammatory balance of the Paleolithic era may require a broader approach considering nondietary lifestyle factors.

The relation of saturated fatty acids with low-grade inflammation and cardiovascular disease.

Lowering intake of saturated fat and replacing it with unsaturated fats, especially polyunsaturated fats, can significantly reduce the incidence of cardiovascular disease.

Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Substituting 9.5-9.6% of dietary saturated fats with monounsaturated fatty acids or n-6 polyunsaturated fatty acids has beneficial effects on serum lipid biomarkers, blood pressure, and E-selectin, but not on vascular function.

Replacement of saturated with unsaturated fats had no impact on vascular function but beneficial effects on lipid biomarkers, E-selectin, and blood pressure: results from the randomized, controlled Dietary Intervention and VAScular function (DIVAS) study.

Reducing saturated fat intake reduces the risk of cardiovascular events by 17%, but its effects on all-cause mortality and cardiovascular mortality remain unclear.

Recent data challenges the simple link between saturated fats and cardiovascular disease risk, emphasizing the importance of dietary macronutrients and overall food intake patterns.

Saturated Fats and Cardiovascular Disease: Interpretations Not as Simple as They Once Were

Partial replacement of saturated fatty acids with unsaturated fatty acids improves blood lipid and lipoprotein profile, reducing the risk of coronary heart disease, while low-fat diets high in refined carbohydrates and sugar are ineffective.

Progressing Insights into the Role of Dietary Fats in the Prevention of Cardiovascular Disease

Replacing saturated fats with polyunsaturated fatty acids reduces coronary heart disease risk by 2-3%, while unrefined carbohydrates may have a beneficial effect.

The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?

Reducing sugar intake, rather than reducing saturated fat, is more important for reducing coronary heart disease risk than reducing saturated fat intake.

The Evidence for Saturated Fat and for Sugar Related to Coronary Heart Disease.

Replacing saturated fats with polyunsaturated fatty acids reduces cardiovascular disease risk, while replacing them with carbohydrates may not improve or worsen cardiovascular disease risk.

Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment.

A healthy diet rich in n-3 PUFA, n-6 PUFA, and nut and olive oil intake can reduce cardiovascular disease risk, while trans fatty acids should be eliminated from the diet.

Dietary fats and cardiovascular disease: putting together the pieces of a complicated puzzle.

Substituting saturated fat with polyunsaturated fat lowers cardiovascular disease risk, but replacing saturated fat with carbohydrate may worsen atherogenic dyslipidemia.

Saturated fat, carbohydrate, and cardiovascular disease.

Full-fat dairy consumption may have benefits for cardiovascular health, while low-fat dairy products may have neutral effects, while fermented dairy products may have positive or neutral effects.

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

The role of saturated fats in cardiovascular disease.

Some studies suggest that reducing saturated fat intake can lower the risk of cardiovascular events, while other studies indicate that saturated fat is not significantly associated with increased cardiovascular disease risk and that overall diet quality may be more important.