the claim is nothing but conjecture masquerading as fact.
I think you're drawing bright lines where reality is a continuum. Rather than go by "rules" I will follow my experience.
My beers typically sit in the fermenter for up to a month. I have not experienced autolysis. Perhaps, as you say, my beers are not getting better by being exposed to the trub but experience tells me they are not getting worse. I'm sure there is an outside date at which this would change, but I haven't hit it yet (not that I am trying to or tempting fate). I do my aging in cornies, so for anything that will get extended aging it comes off the yeast.
Bottom line is you should try it both ways and do whichever you prefer. But I don't think anyone is well served by being alarmed at bugaboos that may not be relevant at the home level.