This experiment was carried out to identify and quantify cholestrerol oxides from meat(Dongrandaeng, Frankfurter sausage, Press ham, Mandu and Vienna sausage), milk(Bioghurt, Butter, Cheese, Icecream, Dry-milk and Yoghurt) arid dried-fish products(anchovy, codfish, shrimp, cuttlefish and filefish) marketed in Korea. The ranges of β-epoxide, 19-hydroxycholestriol, 7 β-hydroxycholesterol and α-epoxide detected in all the meat products were 0.1∼4.73, 0∼1.99, 0.1∼11.06 and 0.1∼6.16 ㎍/g, respectively. Cholestanetriol was detected slightly(below 0.1 ㎍/g). But 22-ketocholesterol and 6-ketocholesterol were not detected in them. Kinds of cholesterol oxides detected in the milk products were similar to those of the meat products. Relatively high amount of 7 β-hydroxycholesterol were detected in the milks(14.25-79.64㎍/g). On the other hand, 22-ketocholesterol and 6-ketocholesterol were not detected. Cheese were found to contain largest amounts of cholesterol oxides in the milk products(P$lt;0.05). The contents β-epoxide, 7 β-hydroxycholesterol, α-epoxide and 7-ketocholesterol detected in the driedfish products ranged 1.38∼86.25, 9.21∼167.36, 1.98∼10.85, and 3.83∼16.57㎍/g, respectively. The amount of cholestanetriol was very low(below 0.1㎍/g), and 22-ketocholesterol, 6-ketocholesterol, 19-hydroxycholestriol, 20 α-hydroxycholesterol and 25-hydroxycholesterol were not detected in the dried-fish processing products. Cuttlefish was found to contain the largest amounts of cholesterol oxides among the fish products(P$lt;0.05).