There is provided an oil and fat composition which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition of the present invention comprises: an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350； and an edible oil and fat, characterized in that added anisidine value calculated by the following formula is 0.07 to 350: added anisidine value = (anisidine value after oxidation - anisidine value before oxidation) × [additive amount (wt.%)].
