The very terms “fats and oils” are on a cusp of transition from invoking unhealthfulness to being correctly equated to what oil actually is—one of three primary caloric nutrients mammals need to survive. The Oldways Preservation Trust Mediterranean Diet ushered in a new national culinary awareness during the 80s, successfully reversing negative health affiliation with oil. Soon, it seemed every American pantry featured a bottle of olive oil. Yet, there still has been a sharp, distinct line between olive oil and everything else in the fats and oils category.
It was a few more years before the gap between healthy fats and non-healthy fats filled in (by increased research coupled with consumer education) to the point where a clearer understanding emerged. For the most part, nearly all the lipid sources in human foodstuffs are, or at least can be, a positive contribution to well-being.