Noticing no mention of Avocado oil, which seems to be all the rage as a cooking oil that isn't a seed oil that is also not saturated. Any data on problems with this?

I definitely use coconut oil a bit as well, and have started collecting tallow from the beef hearts I cook in my slow cooker (crazy how cheap these sell for...), but with my blood pressure and LDL where they are I do usually look for a bit lower saturated fat intake if only to raise my HDL:LDL ratio.

All ears if I've got it all backward here -- nutrition is definitely not my strongest suit.