Steur M, Johnson L, Sharp SJ, et al. - Findings revealed absence of strong links of total fatty acids, saturated fatty acids (SFAs), monounsaturated fatty acids, and polyunsaturated fatty acids, with incident coronary heart disease (CHD). By contrast, observations demonstrate links of SFAs with CHD in opposite directions dependent on the food source. Results from this study back public health recommendations to consider food sources alongside the macronutrients they consist of, and indicate the importance of the overall food matrix.

• This case‐cohort observational study included 10,529 incident CHD cases and a random subcohort of 16,730 adults identified from a cohort of 385,747 participants in 9 countries of the EPIC (European Prospective Investigation into Cancer and Nutrition) study.

• Experts identified no evidence for links of the intake of total or fatty acid classes with CHD, irrespective of macronutrient substitutions.

• The incidence of CHD was noted to be lower per 1% higher energy intake of SFAs from yogurt (hazard ratio HR, 0.93), cheese (HR, 0.98), and fish (HR, 0.87), but higher for SFAs from red meat (HR, 1.07) and butter (HR, 1.02).