PMC

Visual depiction of the interaction between total dietary fat intake and saturated fat intake. Note: SD =standard deviation. Although saturated fat was treated continuously in all analyses, we selected three values of saturated fat to create this visualization: (1) one standard deviation below the mean of saturated fat; (2) the mean of saturated fat; and (3) one standard deviation above the mean of saturated fat. All independent variables were mean centered before model estimation, however, the values that were plotted are equivalent to 13.50, 23.36, and 33.22 g of saturated fat, respectively.

*Models are adjusted for race, sex, center, educational attainment, and the following at year 20: age, waist circumference, alcohol intake, smoking status, and daily total caloric intake.
SF refers to daily saturated fat intake.
N=2148 for the lipid models. Among those with saturated fat intake above the 90^th percentile, 98 were AA/AG and 121 were GG for FABP2. Among those with low/normal saturated fat intake, 813 were AA/AG and 1116 were GG.
N=2145 for the HOMA-IR model. Among those with saturated fat intake above the 90^th percentile, 97 were AA/AG and 121 were GG for FABP2. Among those with low/normal saturated fat intake, 813 were AA/AG and 1114 were GG.

Mean (±SE) change in minimal coronary artery diameter according to intake of different nutrients, with adjustments as in (see footnote 1), except that total fat was not adjusted for carbohydrate, and carbohydrate and protein were also adjusted for polyunsaturated fat. These models estimate the effect of saturated fat replacing other fats (monounsaturated or polyunsaturated), monounsaturated fat replacing other fats (saturated or polyunsaturated), polyunsaturated fat replacing other fats (saturated or monounsaturated), total fat replacing carbohydrate, carbohydrate replacing saturated or monounsaturated fat, and protein replacing saturated or monounsaturated fat. Median intakes (% of energy) for quartiles 1-4 were as follows: saturated fat (6.1, 7.8, 9.5, and 12.0), monounsaturated fat (6.9, 8.6, 10.7, and 13.0), polyunsaturated fat (3.9, 5.2, 6.1, and 7.5), total fat (17.6, 21.7, 27.0, and 31.9), carbohydrate (47.1, 55.6, 60.5, and 68.9), and protein (12.7, 15.8, 18.0, and 21.2). P for trend = 0.001 (saturated fat), 0.40 (monounsaturated fat), 0.04 (polyunsaturated fat), 0.48 (total fat), 0.20 (protein), and 0.001 (carbohydrate).

Percent of main dishes (a)^a and side dishes (b)^b exceeding recommendations for percent of calories from fat, percent of calories from saturated fat, and sodium (mg), and for all three recommendations^c at fast-food and sit down restaurant chains, 2010–2014. ^aSample sizes for main dishes at fast food restaurants: n=66 in 2010 and n=68 in 2014 .Sample sizes for main dishes at sit down restaurants: n=99 for fat and sodium, n=75 for saturated fat in 2010; n=112 for fat and sodium, n=85 for saturated fat in 2014. ^bSample sizes for side dishes at fast-food restaurants: n=33 in 2010 and n=40 in 2014. Sample sizes for side dishes at sit down restaurants: n=56 for fat and sodium, n=47 for saturated fat in 2010; n=81 for fat and sodium, n=70 for saturated fat in 2014. ^cThere were no side dishes at fast food restaurant chains that exceeded all three recommendations in 2014. *p<0.05 comparing percent of side dishes exceeding recommendations for sodium content in 2010 and 2014