Objective To determine the occurrence of polycyclic aromatic hydrocarbons(PAHs)in frying oils and to assess the health risk for the whole population. Methods 158 frying oils samples were collected during 2015 and 2017 from food safety risk monitoring program and 8 PAHs were analyzed. 14 PAHs were analyzed in 76 out of 158 samples. The health risk assessment in the whole population was estimated by margin of exposure(MOE)method. Results The detection rates of PAHs in frying oils were from 0.0%-100.0%, which 83.5%(132/158)for benzo(a)pyrene. The highest mean concentration of PAHs was 3.33 μg/kg for dibenz(a,h)anthracene, followed by benzo(a)anthracene (2.25 μg/kg) and chrysene (2.21 μg/kg) and benzo(a)pyrene (1.91 μg/kg). Chrysene was the predominant PAHs congener in 76 frying oils, consisting 18.6% of all 14 PAHs. The average dietary exposure to benzo(a)pyrene, benzo(a)pyrene+chrysene, benzo(a)pyrene+chrysene+ benzo(a)anthracene+benzo(b)fluoranthene, benzo(a)pyrene+chrysene+benzo(a)anthracene+benzo(b)fluoranthene+ benzo(k)fluoranthene+benzo(g,h,i)perylene+dibenz(a,h)antracene+indeno(1,2,3-cd)pyrene via frying oils for the whole population were 0.99,2.13,4.36 and 7.90 ng/kg BW, respectively. The corresponding MOEs were 70 707,9 812,7 982,2 025, which were much higher than 10 000. Conclusion MOEs due to ingestion of frying oils indicated a low concern for the whole population health at the mean and high level estimated dietary exposures, even in an extreme exposure scenario.