Breaking Down the Types of Fat Analysis shows different types of fat linked to different outcomes

the authors estimated that when 5% of energy from saturated fats was replaced with equivalent energy from polyunsaturated or monounsaturated fats, total mortality would be reduced 27% (HR 0.73, 95% CI 0.70-0.77) and 13% (HR 0.87, 95% CI 0.82-0.93), respectively. "Replacement of saturated fats with unsaturated fats can confer substantial health benefits and should continue to be a key message in dietary recommendations," Wang and colleagues concluded. "These findings also support the elimination of partially hydrogenated vegetable oils, the primary source of trans-fatty acids." When saturated fat replaced carbohydrate intake, patients had a slightly higher cancer mortality risk (HR 1.07, 95% CI 0.98-1.17; P=0.02), but other types of fat were not significantly associated with cancer mortality. http://www.medpagetoday.com/PrimaryCare/DietNutrition/58926?xid=nl_mpt_DHE_2016-07-07&eun=g721819d0r