No, it is not being debunked. People are just being fooled by the constant onslaught of industry-backed disinformation. The role of high saturated fat to unsaturated fat intake on cardiovascular disease is one of the most thoroughly tested areas of nutritional health, and the consensus from real experts is that saturated fat intake absolutely progresses cvd.

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/saturated-fats

"There’s a lot of conflicting information about saturated fats. Should I eat them or not?

The American Heart Association recommends limiting saturated fats to less than 6% of total calories. Saturated fats are found in butter, cheese, red meat, other animal-based foods and tropical oils. Decades science has proven that saturated fats can raise your “bad” cholesterol and put you at higher risk for heart disease.

The more important thing to remember is the overall dietary pattern. Saturated fats are just one piece of the puzzle. Eating more fruits, vegetables and whole grains is a way to achieve an overall healthy eating pattern.

When you hear about the latest “diet of the day” or a new or odd-sounding theory about food, consider the source. The American Heart Association makes dietary recommendations only after carefully considering the latest scientific evidence."

https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good

(...) "Is saturated fat bad for you? A diet rich in saturated fats can drive up total cholesterol, and tip the balance toward more harmful LDL cholesterol, which prompts blockages to form in arteries in the heart and elsewhere in the body. For that reason, most nutrition experts recommend limiting saturated fat to under 10% of calories a day."

(...) "Eating polyunsaturated fats in place of saturated fats or highly refined carbohydrates reduces harmful LDL cholesterol and improves the cholesterol profile. It also lowers triglycerides."

And I'm choosing to focus on meta-analyses here to highlight the sheer volume of studies that have, and continue to be done on this subject.

https://pubmed.ncbi.nlm.nih.gov/39523824/

"Results: Fourteen studies were included in the systematic review and seven in the meta-analysis. Our results showed an association between OO consumption and reduction in all-cause mortality (HR: 0.85; 95% CI: 0.80-0.91), cardiovascular mortality (HR: 0.84; 95% CI: 0.76-0.93) and cancer mortality (HR: 0.89; 95% CI: 0.86-0.93). Conclusions: Consumption of OO particularly reduces cardiovascular mortality (16%), followed by all-cause mortality (15%) and cancer mortality (11%) in the adult population. However, further studies are needed to clarify the underlying mechanisms."

https://pubmed.ncbi.nlm.nih.gov/30006369/

"Fifty-four trials were included in the NMA. Safflower oil had the highest SUCRA value for LDL-C (82%) and TC (90%), followed by rapeseed oil (76% for LDL-C, 85% for TC); whereas, palm oil (74%) had the highest SUCRA value for TG, and coconut oil (88%) for HDL-C. Safflower, sunflower, rapeseed, flaxseed, corn, olive, soybean, palm, and coconut oil as well beef fat were more effective in reducing LDL-C (-0.42 to -0.23 mmol/l) as compared with butter. Despite limitations in these data, our NMA findings are in line with existing evidence on the metabolic effects of fat and support current recommendations to replace high saturated-fat food with unsaturated oils."

https://pubmed.ncbi.nlm.nih.gov/27434027/

"This meta-analysis of randomised controlled feeding trials provides evidence that dietary macronutrients have diverse effects on glucose-insulin homeostasis. In comparison to carbohydrate, SFA, or MUFA, most consistent favourable effects were seen with PUFA, which was linked to improved glycaemia, insulin resistance, and insulin secretion capacity."

https://pubmed.ncbi.nlm.nih.gov/35866510/

"The results of this review suggest that CO consumptionhas beneficial effects on LDL-c, TC, and LDL-c/HDL-c ratio compared to OO. Therefore, its replacement with OO can have cardioprotective impacts."

https://pubmed.ncbi.nlm.nih.gov/37968628/

"Our findings indicate that a shift from animal-based (e.g., red and processed meat, eggs, dairy, poultry, butter) to plant-based (e.g., nuts, legumes, whole grains, olive oil) foods is beneficially associated with cardiometabolic health and all-cause mortality."

https://pubmed.ncbi.nlm.nih.gov/36343558/

"Prospective studies supported a beneficial association of olive oil consumption with CVD, T2D and all-cause mortality, but they did not show any association with cancer risk."

https://pubmed.ncbi.nlm.nih.gov/32428300/

"The findings of this updated review suggest that reducing saturated fat intake for at least two years causes a potentially important reduction in combined cardiovascular events. Replacing the energy from saturated fat with polyunsaturated fat or carbohydrate appear to be useful strategies, while effects of replacement with monounsaturated fat are unclear. The reduction in combined cardiovascular events resulting from reducing saturated fat did not alter by study duration, sex or baseline level of cardiovascular risk, but greater reduction in saturated fat caused greater reductions in cardiovascular events."

https://pubmed.ncbi.nlm.nih.gov/25995283/

"Palm oil consumption results in higher LDL cholesterol than do vegetable oils low in saturated fat and higher HDL cholesterol than do trans fat-containing oils in humans. The effects of palm oil on blood lipids are as expected on the basis of its high saturated fat content, which supports the reduction in palm oil use by replacement with vegetable oils low in saturated and trans fat."