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To assess effects of heated edible oils on intake of trans fatty acids(TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model,in which chicken fillet was fried in a commercial corn oil at 170 ℃,for 12 frying cycles.The main TFAs detected in chicken fillet were trans C18:2 fatty acids(FAs)and trans C18:3 FAs,which exhibited no significant differences among the frying cycles.Besides,the content of trans C18:1 FAs were very low in all samples on different frying cycles.The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed.These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.