The big worry with eating a lot of saturated fat is cholesterol levels. Before I went low carb I had a good lipid profile, basically nothing to worry about. The last time I was tested my triglycerides (fat in the blood) were so low that the blood test couldn't detect them accurately. That was enough to reassure me. If you are still worried about saturated fat then remember that you can still get most of your fat intake from monounsaturated fats if you like. Olive oil, avocados, avocado oil, nut oils, cold-pressed rapeseed oil, and oily fish are all good sources of healthy unsaturated fats.
YoLo I have to say that your GP is not well informed. There are tonnes of diet studies out there; the problem is that they don't, and never have, supported the mainstream diet. Jason Fung, in his book The Obesity Code argues convincingly that there never was a rapid increase in heart disease in the 20th century, which is what triggered the diet-heart hypothesis in the first place. Between 1900 and 1960 in the US the number of deaths from heart disease per 100,000 population more than doubled BUT at the same time the overall death rate halved due to a massive decrease in respiratory disease (e.g. consumption) and the average lifespan increased from 50 to 67. Heart disease risk at 65 is far higher than at 50 so Fung claims that the increase in heart disease incidence was actually due to people living long enough to die of heart disease rather than being killed off much earlier by respiratory illness.
What the statistician is referring to is likely to be studies that rely on food questionnaires which are notoriously unreliable. There are still well-controlled studies where the food was part of the experimental design rather than allowing the participants to eat ad lib or follow a prescribed diet and then report their intake through a food log.
YoLo the standard healthy eating line is to reduce overall fat intake and replace saturated fat with polyunsaturated and monounsaturated fats. On Bootcamp we don't tend to go into so much detail on specific types of fat, we're concentrating more on the carbs. But you may notice that polyunsaturated oils: sunflower oil, margarine, corn oil, etc. are not being encouraged. The latest nutritional information suggests that these fats have pro-inflammatory qualities that impact on health and limit weight loss. We have doctors and dietitians that have been trained that fat is bad. We have researchers trying their best to prove that fat is bad, if the study doesn't prove that it is less likely to be published. We have a juggernaut food industry geared up to provide low fat foods. In America (which is where all this started, remember) there seems to be a massive influence of food manufactures on government policy. I read an article by one of the authors of the original food pyramid saying that what they submitted after all their research was substantial different from what was eventually published. The leading nutrition researchers in the early 20th century were in the UK and Germany. After the Second World War the German research groups were in disarray and other scientists weren't as inclined to read studies published in German. The leading expert in the UK in the latter half of the 20th century, John Yudkin, was subject to vilification and mockery by the US scientists who would not give any credit to Yudkin's theory that it was an increase in sugar consumption that was at the root of the diseases of civilisation.
At the end of the day, nobody set out to deliberately produce nutrition guidelines that were not only inadequate for the majority of the population, but that would positively drive people towards obesity, diabetes, cancer, dementia and much more. If you want to know more about how it came about then read Gary Taubes's Diet Delusion and Case Against Sugar They are meticulously researched and referenced, the second book is a massive tome and about half of it is his list of references.