A meta-analysis of 72 studies with over 600,000 participants from 18 nations has concluded that total saturated fatty acid, whether measured in the diet or in the bloodstream as a biomarker, was not associated with coronary disease risk. Nor was there any significant association between consumption of total monounsaturated fatty acids, long-chain omega-3 and omega-6 polyunsaturated fatty acids, and cardiovascular risk.

However, there were some significant associations between specific fatty acids. Eicosapentaenoic and docosahexaenoic acids (two main types of long-chain omega-3 polyunsaturated fatty acids), and arachidonic acid (an omega-6 fat) were each associated with lower coronary risk, while palmitic and stearic acids (found largely in palm oil and animal fats, respectively) were associated with higher risk, and margaric acid (a dairy fat) with lower risk.

http://www.eurekalert.org/pub_releases/2014-03/uoc-ner031414.php