Propose a single simple swap for someone who wants to maintain satiety and flavor but reduce saturated fat: which is the best option?

Increase refined sugar in recipes to replicate the mouthfeel of fat and thereby reduce saturated fat without affecting satiety.

Replace saturated fat with trans fats because trans fats are chemically similar to saturated fats and therefore safer and more effective for satiety.

Swap butter used at the table for mashed avocado or olive oil drizzle on whole grains to keep mouthfeel and satiety while lowering saturated fat and increasing unsaturated fats.

Replace all cooking fats with water and expect identical texture and flavor, because water provides the same culinary properties as lipids while containing zero fat.