Abstract: In addition to providing energy and essential fatty acids required for human life activities and metabolism, edible vegetable oils also have many accompaniments of fats including vitamin E, squalene, phytosterols, polyphenols and other functional nutrients. The differences in the types and contents of fat concomitants in different vegetable oils are closely related to their specific nutritional value and health functions. This review summarizes the latest research progress and dynamics in this field at home and abroad on the basis of the systematic study of fat concomitants in edible vegetable oils, and will provide references for the improvement and optimization of edible vegetable oil processing technology, quality evaluation and function research, and the formulation and revision of relevant industrial norms and standards.