Experts Challenge Kennedy’s Shift on Saturated Fats Guidelines

US Health Secretary Robert F. Kennedy Jr. has ignited a debate over dietary advice regarding saturated fats. His recent statements suggest a potential shift in long-standing guidelines, challenging decades of nutritional science that cautions against high consumption of these fats. Kennedy’s remarks, supported by some federal health officials and advocates of the Make America Healthy Again (MAHA) movement, claim that saturated fats have been unjustly vilified and that current evidence on their harmful effects is inadequate.

The next edition of the Dietary Guidelines for Americans, anticipated in early 2026, may emphasize the need to include saturated fats in diets, marking a significant deviation from established recommendations. Traditionally, saturated fats are linked to foods such as red meat, full-fat dairy, and fried items, which have been associated with increased cholesterol levels and a higher risk of cardiovascular disease.

Scientific Consensus on Saturated Fats

Nutrition experts emphasize that fats are categorized into saturated and unsaturated types based on their molecular structure. Saturated fats, typically solid at room temperature, are primarily found in animal products and certain oils, while unsaturated fats, usually liquid, are abundant in fish, nuts, and plant-based oils.

Since the 1950s, numerous studies have shown cardiovascular benefits from limiting saturated fat intake. Kevin Klatt, an assistant professor of nutritional sciences at the University of Toronto, highlighted early clinical trials indicating that substituting saturated fats with unsaturated fats led to lower cholesterol levels. Observational studies from the same era noted that individuals consuming less saturated fat had lower rates of coronary heart disease.

Dr. Deirdre K. Tobias, an epidemiologist at Brigham and Women’s Hospital in Boston, reiterated that extensive research has consistently linked high saturated fat intake to increased levels of LDL cholesterol, which elevates the risk of heart attacks and strokes. Long-term studies have further connected lower saturated fat consumption and higher unsaturated fat intake with reduced rates of heart disease and premature death.

Disputed Claims and Public Health Concerns

Supporters of the MAHA movement argue that human diets evolved to include more animal fats and that the rise of seed oils, such as soybean and canola oils, has contributed to contemporary health issues. Yet, leading nutrition scientists strongly dispute these assertions. Walter Willett, a professor of epidemiology and nutrition at Harvard’s TH Chan School of Public Health, stated, “There is no evidence that seed oils are harmful, or that saturated fats are beneficial.” He noted that replacing saturated fats with unsaturated fats is a likely factor in the approximately 75 percent decline in cardiovascular disease deaths since the 1950s.

Prof. Alice H. Lichtenstein of Tufts University echoed Willett’s sentiments, asserting that there is broad scientific agreement on the health benefits of substituting saturated fats with healthier unsaturated options. She suggested that dietary guidelines should prioritize healthy replacements rather than merely restricting specific types of fats.

Experts caution that promoting increased consumption of saturated fats could lead to dire public health repercussions. Willett warned, “If new guidelines promote eating more saturated fats, it could worsen Americans’ health and lead to a rise in cardiovascular disease.”

To mitigate risks, nutritionists recommend prioritizing unsaturated fats by opting for oils like olive, soybean, or canola instead of butter, choosing fish over red and processed meats, and incorporating nuts, seeds, fruits, vegetables, whole grains, and legumes into daily diets. Experts advocate for a plant-forward diet rich in healthy fats, emphasizing that the scientific consensus on the dangers of saturated fats remains unchanged despite the current political discourse.