Similarly, participants in DP3, which had the highest consumption of total fat, cholesterol, SFAs, and MUFAs (but not PUFAs) from mainly butter and red/processed meat and bacon/ham and not from unsaturated fats, spreads, oils, and fish (sources of PUFAs) were at a higher risk of cognitive decline (defined as a loss of ≥3 SMMSE points) over 5 y and had worse overall attention regardless of apoE ε4, total energy, number of medications, and dementia status at baseline compared with DP2 (sensitivity analysis). Here, APOE is linked to dementia.