Fat spent years with a bad reputation it didn't deserve. It's essential: your body needs it to absorb certain vitamins, protect your organs, support your hormones, and provide concentrated energy. As with carbs, the useful question isn't how to cut it, it's understanding the type, because different fats behave very differently in the body.
Fats fall broadly into the ones worth favouring and the ones worth limiting. The ones to favour are the unsaturated fats, both monounsaturated and polyunsaturated, found in olive oil, nuts, avocado, and oily fish, the fats that eating patterns like the Mediterranean diet are built around. The ones to limit are saturated fat, concentrated in fatty and processed meats, butter, and full-fat dairy, and trans fat, an industrial fat in some fried and packaged foods that's best kept as low as possible.
The reason the split matters comes down to cholesterol balance. Replacing saturated and trans fats with unsaturated ones is associated with a more favourable cholesterol profile over time, whereas a diet heavy in saturated and especially trans fat is associated with the opposite. It's a gradual effect rather than a day-to-day one.
In practice, this is about shifting the mix rather than slashing fat: leaning on olive oil, nuts, avocado, and fish, while going easier on fatty and processed meats and fried or packaged foods. Each of these fat types has its own page with the detail, ceilings included where they exist.
Fat is essential, so this isn't about fearing it or cutting it drastically, it's about improving the balance of types. How much fits your own day depends on your goal and chosen macro split, which you can set freely, with a target tailored to you available through Pro.