Forty years ago, heart disease became one of the greatest health concerns in the United States, and the culprit thought to be responsible was saturated fat. Found primarily in animal products such as meat and dairy, saturated fat was thought to raise a person’s LDL cholesterol — the artery-blocking, “bad” cholesterol.

Scientists recommended cutting back on saturated fats to lower the risk of heart disease. In the ’90s, the fat-free craze took off. At the same time, people started eating more refined grains, considered low in saturated fat. Consequently, Americans consumed more sugar and processed foods, resulting in increased rates of obesity and diabetes nationwide.

Now, low fat has fallen out of favor. The U.S. Department of Agriculture’s food pyramid, with its wide swath of grains, has been replaced with MyPlate, which values protein and grains equally — and fruits and vegetables even more. Saturated fat, however, is still being demonized in our diets.

Recent research finds there’s little evidence to support saturated fats’ bad reputation. Scientists have failed to find a clear connection between the consumption of saturated fats and an increased risk of heart attack and stroke.

Interestingly, the real predictor may be the ratio of LDL cholesterol to the other type of cholesterol. HDL cholesterol, the “good” cholesterol found in certain fish actually removes “bad” cholesterol. New research suggests that, compared to carbohydrates, saturated fat actually boosts “good” cholesterol levels, thereby having a neutral or positive effect on a person’s risk of developing heart disease.

What’s certain is that a healthy diet is a balanced diet of minimally processed foods. Too many calories of any kind lead to weight gain, which is bad for the heart. But saturated fat, in moderation, may be just one more piece of a well-balanced diet.