Frying is a traditional food processing method， which is widely used in home cooking and food industry. The process of frying is complicated and violent. If not properly controlled， it is easy to generate some processing hazards， thus adversely affecting the health of consumers. This paper mainly introduced the latest research progress of several typical hazardous substances in fried food， including the formation pathways， influencing factors， potential hazards and control measures of trans-fatty acids， acrylamide， polycyclic aromatic hydrocarbons and heterocyclic amines， in order to provide scientific guidance for the reasonable adjustment of consumer's diet structure and the transformation and promotion of fried food industry.