In general it seems like -- and this is my outside perspective, not informed by any expertise, just casual reading -- the trajectory of nutritional science has

In general it seems like -- and this is my outside perspective, not informed by any expertise, just casual reading -- the trajectory of nutritional science has more or less been "if something is bad in your body, then consuming it as part of your diet is bad; if something is good in your body, then consuming it as part of your diet is good" followed by later research saying "no, it turns out bioavailability doesn't work that way, and anyway the thing might have been a side effect rather than a cause of harm". See: dietary cholesterol, dietary fat, omega-3, probiotics, iron supplements, anti-oxidants