It’s interesting also that the focus was slightly shifted from “cholesterol” to “cholesterol and fats”.
Really? Which fats? Many fats are quite pro-inflammatory, some have a hard time with heat and cooking.
Heck, I eat fats. Store nearby has a wonderful antipasta bar - all kinds of Greek olives, dried sauteed peppers, feta cheese...
Any “American” style diet (which is high in fats) is very high in processed foods that have had nutrients and components stripped.
I still maintain it is not a simple correlation between level of cholesterol and risk. And in fact that seems to be verified by the numbers that show just about half the people who die from sudden cariac events have normal or even less than normal cholesterol levels.
Nutritional "education" in the U.S. is woeful. Some people are still worried about eating eggs and other products because of their "cholesterol"... Same with different fats, including mono-/poly- saturated/unsaturated fats - many people just lump it all together, but then replace butter with margarine or eat the worst processed foods because of "low fat, low calories" on the labels.
Just like it has been shown recently that increasing the level of HDL and higher ratio of HDL to LDL is more important and beneficial than concentrating on reducing the overall "cholesterol" level, most people don't know about it.