Eggs, beef and other tasty dishes considered bad for the heart can be made healthy by replacing the dangerous fats in those foods with safe ones, a top researcher predicts.

Almost every sensible eating plan advocated by health groups calls for cutting out fat in order to avoid the saturated fat that contributes to heart disease and to prevent overweight.But while such diets may be healthy, they usually mean skimping on the meat, ice cream, pastries and other tasty things most Americans think are good food.

"For Americans, low-fat diets are not close to reality. They find low-fat diets unpalatable," said Dr. Scott M. Grundy, who described his work Tuesday at a meeting of the American Heart Association.

Grundy, co-author of past dietary statements by the association and director of the Center for Human Nutrition at the University of Texas Southwestern Medical Center in Dallas, has been searching for safe fats that can take place of the dangerous ones Americans like so much.

Typically, sensible eating plans urge people to restrict fat intake to 30 percent of their total daily intake of calories and suggest that fat consumption be divided roughly equally among the three major kinds: saturated, polunsaturated and monounsaturated.

Saturated fat is found in relatively high quantities in meat and foods that contain butter fat or palm oil. The body converts this fat to cholesterol, and it clogs the arteries that supply the heart, leading to heart attacks.