Actually, I think it's an important distinction that your citation aren't on "established medical science", but rather nutritional guidelines, which are consensus statements at best (but since their first introduction in 1980 have as much political as scientific policy).

They have bent to scientific evidence, but very slowly. The 2015 US Dietary guideline revision quietly removed both dietary cholesterol and total fat consumption [1]:

"In the new DGAC report, one widely noticed revision was the dropping of dietary cholesterol as a “nutrient of concern.” This surprised the public, but is concordant with scientific evidence demonstrating no appreciable relationship between dietary cholesterol and serum cholesterol1 or clinical cardiovascular events in general populations.2 The DGAC should be commended for this evidence-based change.

A far less noticed, but more momentous, change was the new absence of any limitation on total fat consumption. The DGAC neither listed total fat as a nutrient of concern, nor proposed any limitation on its consumption. Rather, they concluded, “Reducing total fat (replacing total fat with overall carbohydrates) does not lower CVD risk Dietary advice should put the emphasis on optimizing types of dietary fat and not reducing total fat.”"

Even at their best, guidelines will trail what the scientific evidence shows by years. I don't see how what you've posted reflects "established medical science" at all, unless you have recent evidence that shows saturated fat intake as being harmful. Here's a recent direct critique on btw on why the WHO guidelines are wrong for saturated fat limits specifically:

Astrup, Arne, Hanne CS Bertram, Jean-Philippe Bonjour, Lisette CP de Groot, Marcia C. de Oliveira Otto, Emma L. Feeney, Manohar L. Garg, et al. “WHO Draft Guidelines on Dietary Saturated and Trans Fatty Acids: Time for a New Approach?” BMJ 366 (July 3, 2019): l4137. https://doi.org/10.1136/bmj.l4137.

For those wanting to learn more about how nutritional guidelines are made and their impact, this short history is a good introduction: https://www.nutritioncoalition.us/dietary-guidelines-for-ame...

And here are some more peer-reviewed critiques on how nutrition guidelines should be improved:

Bero, Lisa A., Susan L. Norris, and Mark A. Lawrence. “Making Nutrition Guidelines Fit for Purpose.” BMJ 365 (April 16, 2019). https://doi.org/10.1136/bmj.l1579.

Johnston, Bradley C., Pablo Alonso-Coello, Malgorzata M. Bala, Dena Zeraatkar, Montserrat Rabassa, Claudia Valli, Catherine Marshall, et al. “Methods for Trustworthy Nutritional Recommendations NutriRECS (Nutritional Recommendations and Accessible Evidence Summaries Composed of Systematic Reviews): A Protocol.” BMC Medical Research Methodology 18, no. 1 (December 5, 2018): 162. https://doi.org/10.1186/s12874-018-0621-8.

Magni, Paolo, Dennis M Bier, Sergio Pecorelli, Carlo Agostoni, Arne Astrup, Furio Brighenti, Robert Cook, et al. “Perspective: Improving Nutritional Guidelines for Sustainable Health Policies: Current Status and Perspectives.” Advances in Nutrition 8, no. 4 (July 6, 2017): 532–45. https://doi.org/10.3945/an.116.014738.

Fogelholm, Mikael. “Nutrition Recommendations and Science: Next Parallel Steps.” Journal of the Science of Food and Agriculture 96, no. 4 (March 15, 2016): 1059–63. https://doi.org/10.1002/jsfa.7479.

Teicholz, Nina. “The Scientific Report Guiding the US Dietary Guidelines: Is It Scientific?” BMJ 351 (September 23, 2015). https://doi.org/10.1136/bmj.h4962.

Archer, Edward, Gregory Pavela, and Carl J Lavie. “The Inadmissibility of ‘What We Eat In America’ (WWEIA) and NHANES Dietary Data in Nutrition & Obesity Research and the Scientific Formulation of National Dietary Guidelines.” Mayo Clinic Proceedings 90, no. 7 (July 2015): 911–26. https://doi.org/10.1016/j.mayocp.2015.04.009.

[1] Mozaffarian, Dariush, and David S. Ludwig. “The 2015 US Dietary Guidelines – Ending the 35% Limit on Total Dietary Fat.” JAMA 313, no. 24 (June 23, 2015): 2421–22. https://doi.org/10.1001/jama.2015.5941.