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?

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

Answer: (D)