Study	Number of patients	Study type	Years of follow-up	Findings
Saturated fatty acids
Seven Countries Study4	12,770 men	Cross-population	5, 10, 15	Strong correlation between total cholesterol and the percent of energy intake from saturated fatty acids
Japan-Honolulu-San Francisco Study5	11,900 men	Cross-population	NA	Correlation between increased consumption of saturated fatty acids, and increased serum cholesterol levels and increased rate of CHD mortality
Ireland-Boston Diet-Heart Study6	1,001 men	Prospective cohort	20	Patients who died of CHD had a higher intake of saturated fatty acids and cholesterol
Nurses' Health Study7	80,082 women	Prospective cohort	14	Positive association between percent of energy intake from saturated fatty acids and increased risk of CHD
Monounsaturated fatty acids
Seven Countries Study4	12,770 men	Cross-population	5, 10, 15	Low death rate from heart disease in men consuming large quantities of olive oils (primarily monounsaturated fatty acids)
Nurses' Health Study7	80,082 women	Prospective cohort	14	Association between increased energy intake from monounsaturated fatty acids and a relative risk reduction in coronary disease
Coronary Mortality in France and Finland8	NA	Epidemiologic	NA	Association between increased consumption of monounsaturated fatty acids and low rates of CHD mortality
Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study9	21,930 men who smoke	Prospective cohort	6.1	No association between monounsaturated fatty acids and the risk of CHD
Polyunsaturated fatty acids
Finnish Mental Hospital Study10	676 men	RCT	6	Increased consumption of polyunsaturated fatty acids associated with reduction of CHD
Los Angeles Veteran Hospital11	424 men	RCT	8	Increased consumption of polyunsaturated fatty acids associated with reduction of CHD
Oslo Diet-Heart Study12	206 men with history of myocardial infarction	RCT	5	Increased energy from polyunsaturated fatty acids associated with significant reduction in cholesterol and coronary events
Minnesota Coronary Survey13	4,393 men, 4,664 women	RCT	4.5	Increased consumption of polyunsaturated fatty acids associated with reduction in serum cholesterol but no change in CHD