Abstract: Fried food has unique taste and flavors while harmful components such as polycyclic aromatic hydrocarbons (PAHs) produced during deep-frying process,contamination of PAHs in frying oils and fried food has aroused wide extensive concern worldwide.The properties and harms,sources and formation mechanism of PAHs in edible oils during deep-frying process were summarized,aiming to provide references for further research on PAHs in frying oils.