Substantial confusion exists about types and amounts of fat in the diet and their impact on cardiovascular risk. Understanding fats and their food sources, along with some of the inherent challenges in studying nutrition, may help practitioners and consumers wade through the confusion. In this CardioNutrition episode, Robert Ostfeld, MD, MSc, FACC, and Kevin Klatt, PhD, RD, discuss the skinny on fats and omega 3s. For more, visit www.acc.org/CardioNutrition.