The preferences for spreads and both frying and baking fats were investigated among 545 female students of Universities at Gdynia, Olsztyn, Kraków and Poznań. Preferences were expressed as the percentage of subjects indicating a particular food. The significance of 14 choice factors was determined using a 3-point scale. Butter, margarine and low-fat margarine were the most preferred spreads. Among frying and baking fats, oil was mostly used for the preparation of dishes. Most often indicated choice factors included product-related ones such as freshness, taste and durability, and for frying and baking fats, also the universality of their use. No important differences in either the division of subjects or the significance of choice factors between female students of different universities were revealed with the Friedman`s ANOVA statistical test. The correlation of the rankings of foods and choice factors between pairs of universities varied from weak to very high. The greatest differences appeared for preferences of spreads and the lowest for choice factors.