Cardiovascular disease is a major cause of morbidity and mortality globally. There have been many studies on the relationship between the effects of dietary fatty acids and cardiovascular disease (CVD). These papers suggest that omega 3 may be protective against CVD. Saturated fatty acids and trans fatty acids have less benefits in health and remain associated with increased risk of CVD. However, the effects of omega 6 remains misunderstood. In this review, we aimed to evaluate the relation between different free fatty acids and the risk of cardiovascular disease based on recent experimental and clinical studies. Results of this review support the role of omega-3 polyunsaturated fatty acid (PUFA) in reducing the risk of CVD. Whilst, trans and long chain saturated fatty acids appear to increase the risk of CVD.