For years now, our research data suggest that FAT and CHOLESTEROL levels in our blood does not have a good or a bad impact to our health.
What is matters is NOT the levels of cholesterol but the presence or not of lipid micro-constituents that inhibit Platelel Activating Factor (PAF).
We have studied rabbits with extremely high levels of cholesterol but these rabbits - thanks to fish lipids that they were fed- did not develop atherosclerosis
[C. Nasopoulou, H. C. Karantonis, D. N. Perrea, S. E. Theocharis, D. G. Iliopoulos, C. A. Demopoulos and I. Zabetakis, “In Vivo Anti-Atherogenic Properties of Cultured Gilthead Sea Bream (Sparus aurata) Polar Lipid Extracts in Hypercholesterolaemic Rabbits,” Food Chemistry, Vol. 120, No. 3, 2010, pp. 831-836. doi:10.1016/j.foodchem.2009.11.023 ]
Therefore, today's news is not a surprise.
The problem is that nutritionists do not read enough of food chemistry developments and the other problem is that the politicians and nutritional agencies ask only the mis-informed nutritionists...