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Fatty acid esters of monochloropropanediol (MCPD) and glycidol are process-induced chemical contaminants that are formed during the deodorization process of edible oil refining. These contaminants are considered potentially carcinogenic and/or genotoxic, making their presence in edible oils and processed foods containing these oils a potential health risk. This chapter examines methods of analysis, occurrence, and potential mitigation approaches with regard to these fatty acid ester contaminants in oils and other complex food matrices. Specific emphasis is placed on current research at the United States Food and Drug Administration.

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