The question of the title of this post is NOT an Academic one.
Today, we know that the development of chronic diseases is a multifactorial biological phenomenon; it's not only triglycerides and fatty acids that affect the onset of these diseases.
Therefore making an index of foods according to their "healthiness" might sound appealing but it all depends on which factors and with which gravity shall we use in this index...
Beer and tea lipids?
The fat content of foods and the lipemia (as narrowly defined today) might be a rather limited angle...