Nguyen S, Li H, Yu D, et al. - This inquiry was performed among men (n = 59,986) who took part in an ongoing population‐based prospective cohort study, the Shanghai Men's Health Study (SMHS), to examine the risk of colorectal cancer (CRC) in relation to dietary fatty acids. A mean follow‐up of 9.8 years resulted in the identification of 876 incident CRC cases in the SMHS. Intake of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) was found to be not significantly related to CRC risk. For total n‐6 PUFA or total n‐3 PUFA, experts identified no significant links. The meta‐analysis of combined sexes revealed 11% to 12% attenuated risk of CRC in relation to docosahexanoic acid and eicosapentaenoic acid, and a 19% increased risk with linoleic acid. Overall, little evidence was found that dietary fatty acid consumption was related to risk of CRC in men.