That is my general concern with almost all of the nutrition research on fats. They are not grouping the fats appropriately. If you group butter and hyrogenated vegetable oils together because they are both "saturated" fats and then do your analysis lumping them together then you can't distinguish whether the problems caused by saturated fats are due to the hydrogenization or due to the butter being saturated or both.
Saturated fat consumption is decreasing, while unsaturated fat consumption is increasing, but people continue getting less healthy. So it seems the premise that saturated fats are that bad needs to be questioned. Or at least we need to ask if it's really saturated fats like coconut oil and butter that are bad or something that happens to the fats like canola oil when it is hydrogenated.
Edit: also as anecdotal evidence, what is the one common feature of almost all food generally considered harmful? Lots of processed vegetable oils in it, often in conjunction with sugar. I have not seen a reasonable explanation of how this can be the case if poly-unsaturated fats are as healthy as they are claimed to be.
