Comment by Carlotta Petti

The Guidelines take a more neutral stance on dietary fat, acknowledging that healthy fats are present across many whole foods, including meat, eggs, seafood, nuts, seeds, olives, avocados, and full-fat dairy. Importantly, they also state that more high-quality research is needed to clarify which types of fats best support long-term health. This admission reflects scientific reality. Despite decades of research, the relationship between saturated fat and cardiovascular disease remains complex and highly individual. Genetics, baseline metabolic health, overall diet quality, and food context all modify risk. [...] However, it is important to recognize that population-level guidelines cannot replace individualized decision-making nor should they be universally applied across cultures with very different dietary traditions and health profiles. [...] Recognizing genetic and metabolic differences acknowledges a simple truth: the same food doesn’t work the same way for everyone.