measuring the used oil rancidity indexes in confectioneries and delicatessens of the town of borkhar and meymeh in isfahan province in 1387

background: nowadays the extensive changes in lifestyle have resulted in an increase in consumption of fast food. this type of food is made by deep fat fry which may contain some toxic or unfavorable substances that have adverse effects on consumers’ health. the aim of this study was to determine the peroxide value, acid value and rancidity of edible oil which are used in sweets and samosah in borkhar and meymeh’s confectionery and delicatessens.   methods: this descriptive study was carried out in all delicatessens and sweets (n=54) in borkhar and meymeh. the peroxide value, acid value and rancidity were determined based on national standard procedure number 4179, in the food laboratory.   findings: the findings of this study showed that 7.4% of the tested oil has a non permissible rancidity value. in the other word 87% of the samples were healthy.   conclusion: these findings of the study is indicated that the oil health regulations are not exercised in borkhar and meymeh’s delicatessens and sweet shops and this can have adverse effects on the consumers’ health.