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Attention, chocolate lovers: You may not be able to help yourselves. Swiss and British scientists have linked the widespread love of chocolate to a chemical "signature" that may be programmed into our metabolic systems.
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Triglycerides

Overview & Description

Triglycerides are a common form of fat found in both food and the body. They make up 95% of the fat in the foods a person eats. They're also found in blood plasma and along with cholesterol, they make up the plasma lipids. Triglycerides occur naturally in foods. The liver also makes them from carbohydrates when calories are eaten that are not needed right away. They are stored in the body's fat tissue. Certain hormones control the release of triglycerides from the body's fat tissue as more energy is needed between meals.

Information

The National Cholesterol Education Program, which is a part of the National Heart, Lung, and Blood Institute, put out new guidelines for healthy fasting blood triglyceride levels in 2001. They are as follows:

150mg/dL = Normal (healthy) range

150 to 199 mg/dL = Borderline-high range

200 to 499 mg/dL = High range

500 mg/dL or higher = Very high range

Changes in lifestyle will help lower blood levels of triglycerides to a healthy level. These include:

losing weight, if overweight

being physically active for 30 minutes per day at least 5 days a week

eating less saturated fats and cholesterol, by following a low-fat diet where fat is 30 percent or less of total daily calorie, with less than 10 percent of that from saturated fat

eating plenty of whole grains, fruits, and vegetables

drinking no more than two alcohol drinks per day (for men) or one per day (for women)

eating less carbohydrates, such as high-sugar desserts and snacks, sweeteners, and sweetened beverages

eating more fish such as trout, sardines, tuna, and salmon, which are good sources of omega-3 fatty acids, and may help keep triglyceride levels stable

stopping smoking

substituting healthier forms of fat such as canola oil, olive oil, and liquid margarine for saturated fats

When a person has his or her blood cholesterol checked, the doctor may also check triglycerides. This is most often done when people have other risk factors for heart disease, such as:

high blood pressure

high cholesterol

obesity

smoking

diabetes

chronic kidney disease

circulatory problems

A fatty meal that is high in triglycerides will cause a short-term jump in blood cholesterol levels. Because of this, people must fast for 12 hours before a blood test. A person should have two or three tests, one week apart, for the most accurate results.

Triglyceride levels can be affected by any or all of the following factors.

alcohol intake

medicine

hormones

diet

menstrual cycle

time of day

recent exercise

Medicines may be used in people with very high triglyceride levels if they have:

diagnosed heart disease

a family history of high triglycerides, known as familial hypertriglyceridemia

consistent high cholesterol levels with low levels of HDL

Functions and Sources

What food source is the nutrient found in?

Triglycerides are present in all foods that contain fat, whether from animals or plants. They are also added to some foods during processing.

How does the nutrient affect the body?

High blood levels of triglycerides result from the following conditions:

in carbohydrate-sensitive people whose bodies have trouble breaking down fats or carbohydrates

obesity

diabetes, especially type 2 diabetes

in those who drink alcohol heavily

High blood levels of triglycerides have been linked to heart disease in some people. Women appear to be at greater risk than men. Many people with high triglyceride levels have low levels of high-density lipoprotein, called HDL. HDL is known as the good cholesterol because it acts like a removal system for cholesterol. Low levels of HDL are another risk factor for heart disease.

Attribution

Author:Kelly Streit, MS, RD, LD
Date Written:
Editor:Duff, Ellen, BA
Edit Date:03/25/00
Reviewer:Kimberly A. Tessmer, RD, LD
Date Reviewed:05/30/00

Sources

The American Dietetic Association's Complete Food and Nutrition Guide. Roberta Larson Duyff. Chronimed Publishing, Minneapolis, MN, 1996

The American Dietetic Association. Skim the Fat: A Practical and Up to Date Food Guide. Chronimed Publishing, Minneapolis, MN, 1995.

The American Heart Association. Website. The Details: Fat and Fatty Acids.

Duyff, R., MS, RD, CFCS. (1996). The American Dietetic Association's Complete Food & Nutrition Guide. Minnesota: Chronimed Publishing.

Mahan, K, MS, RD, CDE & Escott-Stump, S., MA, RD, LDN. (2000). Krause's Food, Nutrition, & Diet Therapy (10th ed.). Pennsylvania: W.B. Saunders Company.