At least the fat on pork is visible ! If we could actually see how much saturated fat ( the "wrong" type, usually from animals) is present in cakes, chocolate, biscuits, pies, pastry, cheese and whole milk it might put us off. Unfortunately fat makes food taste good. Unsaturated fat (the "right" type, usually from vegetables and oily fish) should be increased, and saturated fat decreased, in the diet.
We do need fat. It supplies vitamins A, D, E, and K and essential fatty acids, and protects organs and cells, in addition to being a fuel reserve. But it's a concentrated source of energy and should be no more than about a third of the total energy intake.
However, the overall risk of of coronary heart disease (and other vascular diseases) does depend on the combined effect of several factors. The amounts of dietary fat and salt are only two of these.
