Are the markers we use in cardiovascular prognosis correct?

Are the markers we use in cardiovascular prognosis correct?
Very difficult question...with no easy answer.
Some related papers that have been recently published tend to point towards a negative answer to the question.

1. Saturated fats, dairy foods and health: A curious paradox?
2. Ω-3 index as a prognosis tool in cardiovascular disease
3. Discrepancy between knowledge and perceptions of dietary omega-3 fatty acid intake compared with the omega-3 index

so...which markers should we use instead? what about polar lipids? (dairy, marine)