I strongly ‘third’ Jman99’s statement.
If we want to trust Weston Price and look at fat intake through an anthropological lens (which I would tend to promote), we see that most traditional, non-industrial and non-broke cultures eat 20% to 50% of their calories from fats. The one exception would be Inuit, but I think it is fair to say their diet was/is far from ideal.
At the high-end of the spectrum (~50%) are the Tokelau (Pac. Islands; mostly coconut) and Medieval Icelanders (mostly dairy fat). At the bottom of the spectrum are Kitavans (Pac. Islands; mostly coconut) and many cultures within pre-European Americas (fat mostly from game meat).
I am an armchair student of Medieval Europe, and I have had many laughs reading the dream visions and various poems and tales of France and England describing fantasies for lard and butter. We’re talking dream visions of houses made of cheese, with the banisters made of bacon, and the floors waxed with lard. That kind of thing. Medieval peasants would often subsist on bread, lentils, and ale, and be lustful toward fat. Cheese, eggs, milk, meats and so on were not often available for manorial servants. Fortunately, it was customary for the manorial lords to offer rather large banquets on all the major Christian Feast Days, which totaled several dozen per year. I wasn’t laughing so much because I thought their plight was funny, but because I put myself through unnecessary restriction in the modern day by being a stupid fool.
In the modern day (in post-industrial cultures), where food availability is mostly unlimited with respect to macronutrients, cultures tend to migrate toward about 30-40% fat, 40-60% carbs, and 10-20% protein. I would not think these more-or-less instinctual ranges inappropriate. I would only encourage better selection of food quality.