The aim of the study was to assess the quality of edible fats consumed by selected students from Kraków, Poland.
Material and methods: The first group were students of year 4 of the Faculty of Pharmacy of the Collegium Medicum, Jagiellonian University, who during their course of study acquire knowledge of the most recent research concerning health risks and advantages of several types of fats. The second group were students of year 4 of the Philological Faculty of the Jagiellonian University (Institute of English Philology), whose course of study does not included these issues. The sample of group numbered 203 students (148 students of pharmacy, 55 students of English) and included both genders (156 women and 47 men). All students answered questions of original questionnaire containing questions on the quality and quantity of edible fats consumed, as well as criteria determining the selection of particular products. Respondents were also asked about their knowledge concerning the harmful effects of trans isomers of fatty acids on the human body. The study showed that among the students in Kraków butter prevails as bread spread, oils are dominant in frying, and olive oil prevails in salad making. The selection of the fat was correlated with gender, since men tended to select butter more frequently than women, both as bread spread and for frying. The knowledge concerning trans isomers of the unsaturated fatty acids was found to depend on the students' course of study. 68% of students of pharmacy were aware of the harmful effect of these isomers on the human body, while none of the students of English came across this problem.