Yang W, Sui J, Ma Y, et al. - Researchers analyzed data from a total of 138,483 females and males who took part in the Nurses’ Health Study (NHS) or Health Professionals Follow-up Study (HPFS) in order to investigate the correlations of intake of total fats, specific dietary fats, and fats from different food sources with risk of hepatocellular carcinoma (HCC) utilizing data from the NHS and the HPFS. After an average follow-up time of 26.6 years, 160 incident HCC cases were documented. Overall, an analysis of data from two large cohort studies, higher intake of vegetable fats and polyunsaturated fats to be correlated with a lower risk of HCC was found. There was an association among replacing animal or dairy fats with vegetable fats or replacing saturated fats with monounsaturated or polyunsaturated fats, with decreased risk of HCC.