The importance of reducing SFA to limit CHD.

Jan I. Pedersen*, Philip T. James, Ingeborg A. Brouwer, Robert Clarke, Ibrahim Elmadfa, Martijn B. Katan, Penny M. Kris-Etherton, Daan Kromhout, Barrie M. Margetts, Ronald P. Mensink, Kaare R. Norum, Mike Rayner and Matti Uusitupa Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, POB 1046 Blindern, 0316 Oslo, Norway London School of Hygiene and Tropical Medicine, London, UK Department of Health Sciences, VU University, 1081 HV Amsterdam, The Netherlands Clinical Trial Service Unit, University of Oxford, Oxford, UK Institute of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria Department of Nutritional Sciences, Penn State University, University Park, PA 16802, USA Division of Human Nutrition, Wageningen University, 6700 EV, Wageningen, The Netherlands Faculty of Medicine, University of Southampton, Southampton General Hospital, Southampton, UK Department Human Biology, School for Nutrition, Toxicology and Metabolism, Maastricht University, Maastricht, The Netherlands British Heart Foundation Health Promotion Research Group, Department of Public Health, University of Oxford, Oxford, UK Institute of Public Health and Clinical Nutrition, Clinical Nutrition, Kuopio Campus, University of Eastern Finland, Kuopio, Finland