Thanks Sheldon. What a nice boost for the day!

I wanted to add that the American Heart Association was obliged to change its usual support the food pyramid guidelines in 2000 probably as a response to Willett's article:

The Revised Dietary Guidelines parroted the existing food pyramid 6 servings grain besides 5 servings fruits and vegetables, low-fat mumbo jumbo, but had to add this little addendum in view of recent research:

"3. Diets With Extremes of Macronutrient Intake

"a. High Unsaturated Fat Diets
In conjunction with an energy intake suitable for maintaining a normal body weight, a diet high in unsaturated fat and low in saturated fat can be a viable alternative to a diet that is very low in total fat, particularly in individuals with an atherogenic dyslipidemia characterized by low HDL cholesterol, elevated triglycerides, and small dense LDL.118 This dietary approach entails replacing saturated fat calories with unsaturated fat calories rather than carbohydrate calories. A diet high in unsaturated fat may provide up to 30% of calories from monounsaturated and polyunsaturated fat, <10% of calories from saturated fat, and <300 mg/d of cholesterol. As noted above, there is now clear evidence that total and LDL cholesterol levels are reduced comparably by replacement of saturated fat with either unsaturated fat or carbohydrate during weight maintenance conditions. Moreover, a diet relatively high in unsaturated fat can prevent or attenuate the decrease in HDL cholesterol and the increase in triglycerides that can occur in some individuals’ response to a high-carbohydrate, lower-fat diet. 118 These latter effects may confer additional cardioprotective effects beyond LDL cholesterol lowering. Implicit to recommending a high unsaturated fat diet is that a healthy body weight be achieved and maintained.

"b. Very-Low-Fat Diets
Although in certain individuals under physician supervision, very-low-fat diets may lead to weight loss and improved lipid profiles,143 144 145 they are not recommended for the general population for several reasons. First, results of randomized trials show that weight loss is not sustained.143 146 Second, in extreme cases, very-low-fat diets may lead to nutritional inadequacies for essential fatty acids. Third, very-low-fat diets are often associated with the use of processed low-fat foods that are calorie dense.147 Finally, in individuals with certain metabolic disorders associated with increased coronary disease risk, namely low HDL cholesterol, high triglyceride, and high insulin levels, a very-low-fat diet can amplify these abnormalities,148 149 150 and other more appropriate dietary approaches are indicated, as described above."

http://circ.ahajournals.org/cgi/content/full/4304635102