The evidence base and guidance on the consumption of dietary macronutrients for health has come a long way. This evolution includes a shift from a historically almost exclusive focus on restriction of total and saturated fat intake for reducing concentrations of the bad LDL cholesterol for cardiovascular risk prevention, to recognition of the importance of the different types of fat (saturated, polyunsaturated, monounsaturated, or trans-fatty acids), and to the relevance of the replacement nutrient (unsaturated fat or carbohydrates) when intake of saturated fat is reduced.