Fatty acids from dairy and meat and their association with risk of coronary heart disease.
Linda E T VissersJonna RijksenJolanda M A BoerW M Monique VerschurenYvonne T van der SchouwIvonne SluijsPublished in: European journal of nutrition (2018)
Our modelling suggests that substituting dairy SFA with meat SFA is associated with a higher risk of CHD, but substituting dairy MUFA or PUFA with meat FA is not. These results need to be replicated in other cohorts with different fat intakes, preferably with larger variation in the intake of MUFA and PUFA from dairy and meat.
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