Since the unfavorable impact of hypercholesterolemia on the cardiovascular system has been proven, effective, inexpensive and easy to use cholesterol-lowering treatment options have been looked for. In the 1990s as the effect of a few decades of research, stanols have been introduced as new cholesterol-lowering agents. Stanols are derivates of plant sterols, which act through inhibition of intestinal cholesterol absorption. Their incorporation into normal diet fats has led to a significant reduction of both total and LDL cholesterol in investigated subjects, also in those on cholesterol-lowering diet or taking cholesterol-lowering drugs. When the dose considered optimal, i.e. 2-3 g/d, was used, the average reduction was 10% for total and 14% for LDL cholesterol. So far no adverse effects of stanols and no influence on the taste of food have been observed. The possible role of stanols in primary and secondary prevention of cardiovascular diseases still remains to be verified. It seems, however, that stanols have a potential to become a significant element in the treatment of hypercholesterolemia and in preventing its consequences.