The aim of the present study was to evaluate changes in the individual phytosterols and distribution between frying medium and fired products such as fries, fish and meat the content of phytosterols was determined by the GC-FID method. Food products used in the experiments differed in fatty acids composition, affected by the type of product and oil used for pre-frying. After 6 days of frying, products fried in the specific oil achieved fatty acid profile of it. Migration of cholesterol was slight, but brassicasterol was detected in soybena oils after first day of frying. Interchange of lipids between food products and frying medium was very intensive and oil/fat used for pre-frying was completely replaced in fried products by oil used for final frying.