Abstract: Nuclear magnetic resonance spectroscopy (NMR) is an efficient nondestructive testing technology, which is extensively used in the study of food lipids.In this review, the basic principles of NMR were briefly summarized, and the recent new advances of application of NMR in the study of food lipids research were also summarized, mainly including the analysis of the lipid content and solid fat index in foods, determination of fatty acid composition of animal and vegetable oil, structure identification of bioactive phospholipids in food and edible vegetable oil quality evaluation in order to provide reference for the study of food lipids.