The research on the harmful substances in food heat-processing has become a hot and frontier field of food safety research in recent years. Relevant results show that the interaction between lipid and protein in food during thermal processing may be an important source of some harmful substances and potential health risks. Most of the oxidation products formed during the processing and storage of food rich in lipid have reactive activity， which can further modify the protein in food， lead to the change of protein structure， and then change its digestibility and reduce the nutritional quality. At the same time， some lipid protein interaction products formed by lipid oxidation products modifying proteins are health risk inducing factors. Some scholars have studied the formation mechanism of dietary lipid protein interaction products and its relationship with human health at present. However， there is no systematic discussion on the formation of lipid protein interaction products in food and its relationship with human health. Therefore， this paper introduces the lipid oxidation processing and oxidation products in food， analyzes the mechanism of protein modification by lipid oxidation products in food， and focuses on the relationship between lipid protein interaction products in food and human health.