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

• A. Increase refined sugar in recipes to replicate the mouthfeel of fat and thereby reduce saturated fat without affecting satiety.
• B. Replace saturated fat with trans fats because trans fats are chemically similar to saturated fats and therefore safer and more effective for satiety.
• C. 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.
• D. 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.

Answer: (C)