Abstract: Many studies have indicated that the oxidation of lipid and high-fat foods may occur during the gastrointestinal ( GI) digestion itself and the lipid oxidation products, such as malondialdehyde, 4-hydroxy-2-hexenal, and so on, can lead to serious health problems. Research progress on the influencing factors and health hazards of lipid oxidation in GI digestion were systematically reviewed in this article, the inhibitory effects of food component including plant polyphenols and melanoidins were also discussed. This paper will provide theoretical basis for further research on controlling the health hazards of lipid oxidation in GI digestion by diet optimization.