There is a growing trend in the use of unsaturated oils in food products and applications. This stems from mounting scientific evidence and increasing consumer awareness of detrimental health effects of dietary saturated fats and trans fats. A major problem with unsaturated oils is that they oxidise very readily forming compounds that impart off-flavours to food. Susceptibility of oils to oxidation is often discussed in terms of the degree of unsaturation in the component fatty acids. However, the way in which the unsaturated fatty acids are located within the triacylglycerol molecules (positional distribution) can also influence oxidative stability. This paper reviews the literature on the subject.