Linoleic acid (LA) and alpha-linolenic acid (ALA) in plant or algae oils are precursors to oxidized fatty acid metabolites known as oxylipins. Liquid chromatography tandem mass spectrometry was used to quantify oxylipins in soybean, corn, olive, canola and four high-oleic acid algae oils at room temperature or after heating for 10 minutes at 100°C. Flaxseed oil oxylipin concentrations were determined in a follow-up experiment that compared it to soybean, canola, corn and olive oil. Published economic disappearance data for soybean, canola, corn and olive oil were used to estimate daily oxylipin intake. The LA and ALA fatty acid composition of the oils was generally related to their respective oxylipin metabolites, except for olive and flaxseed oil which had higher LA-derived mono-hydroxy and ketone oxylipins than other oils, despite their low LA content. Algae oils had the least amount of oxylipins. The change in oxylipin concentrations was not significantly different amongst the oils after short-term heating. Estimated oxylipin intake from non-heated soybean, canola, corn and olive oil was 1.1 mg per person per day. These findings suggest that oils represent a dietary source of LA- and ALA- derived oxylipins and that the response of oils to short-term heating does not differ amongst the various oils.