3-MCPD, 2-MCPD, 1,2- and 2,3-DCP and their esters belong to the group of well known processinduced contaminants. The 3-MCPD was first identified in 1978 in acid-hydrolyzed vegetable proteins and its corresponding esters in 1980. Since their discovery more than 35 years later the exact mechanisms of their formation in foods is still studied. 3-MCPD and its esters occur in fat rich food that was thermally processed. In 2006 the huge quantities of 3-MCPD esters were detected in refined vegetable oils. The presented paper contains information on 3-MCPD and its esters formation, occurrence in foods, and on analytical and toxicological aspects. The strategies for the reduction of content of 3-MCPD and 3-MCPDesters in foods are also briefly discussed.