Patients at high risk of myocardial infarction and stroke benefit significantly from reducing saturated fat intake and replacing it with polyunsaturated fats. Patients at low cardiovascular risk will derive little or no benefit. Researchers in a systematic review published in the Annals of Internal Medicine concluded that recommendations for saturated fat intake should be tailored to specific groups. The study examined the effect of reducing saturated fat intake or replacing it with polyunsaturated fat on mortality and cardiovascular outcomes over at least two years. Overall, there was a trend toward decreased risk with decreasing saturated fatty acid intake, but it did not reach statistical significance. In people at low risk, interventions to reduce saturated fat intake have shown little or no benefit on all-cause mortality, cardiovascular mortality, nonfatal myocardial infarction, and stroke.