There's so much misinformation out there. Sadly, a lot of it comes from medical professionals.
At the beginning of covid lockdowns I started an experiment. I was cooking a lot more, because my wife was working from home, and I was home more too.
My experiment was to see what happened when I started using way more butter, cream, sour cream, red meat etc. in my cooking. No, scrimping. I stopped worrying about how much oil I used in things (avocado oil for high heat, olive oil for cooler things. Sometimes bacon fat!).
My wife was concerned because she normally takes full advantage of her free gym membership, but couldn't anymore because of the lockdowns. She would tell people about the meals I was cooking and they'd say, "Oh, that sounds yummy, but I'd be worried about my weight and health."
So, what happened to us? My weight stayed the same and my wife lost weight. I get fairly comprehensive lab work three or four times a year and my cholesterol levels (they were already good) have been dropping. My hdl/ldl ratio is now consistently abnormal... on the good side of the scale, under 2.0.