Design a brief dietary modification for someone trying to reduce saturated fat but maintain satiety and fat-soluble vitamin intake at typical energy needs. Which approach best synthesizes these goals?

Eliminate all fats and rely solely on starchy carbohydrates to maintain energy intake and texture, because carbohydrates alone provide better satiety and preserve fat-soluble vitamin status.

Double total fat to increase satiety regardless of fat type, because higher fat percentage always improves vitamin absorption and long-term health outcomes.

Use only trans fats because they provide texture and satiety benefits without impacting blood lipids or vitamin absorption, making them ideal replacements for saturated fats.

Replace some saturated-fat-rich items (like fatty red meat) with oily fish, nuts, and avocados and keep total fat within 20–35% of energy to preserve satiety and ensure fat-soluble vitamin absorption while improving fat quality.