What are triglycerides?

Triglycerides are the chemical form in which most fat exists in food as well as in the body. They're also present in blood plasma and, in association with cholesterol, form the plasma lipids. They can be made in the body from carbohydrates or come from fats eaten in foods. When calories eaten in a meal and not used immediately by tissues are changed to triglycerides and stored in fat cells. Hormones regulate the release of triglycerides from fat tissue so they meet the body's needs for energy between meals. The normal level of triglycerides is less than 150 mg/dL. High levels of triglycerides have been linked to coronary artery disease.

Triglycerides, which are produced in the liver, are another type of fat found in the blood and in food. Causes of raised triglycerides are overweight/obesity, physical inactivity, cigarette smoking, excess alcohol intake, and a diet very high in carbohydrates (60 percent of calories or higher). Recent research indicates that triglyceride levels that are borderline high (150/199 mg/dL) or high (200/499 mg/dL) may increase your risk for heart disease.

(Levels of 500 mg/dL or more need to be lowered with medication to prevent the pancreas from becoming inflamed.) A triglyceride level of 150 mg/dL or higher also is one of the risk factors of the metabolic syndrome.

To reduce blood triglyceride levels: control your weight, be physically active, don't smoke, limit alcohol intake, and limit simple sugars and sugar-sweetened beverages. Sometimes, medication also is needed.

This answer from the National Heart, Lung, and Blood Institute has been reviewed and/or edited by Dr. Robert S. Kaufmann.

Triglycerides are simple fatty acids found in both plants and animals. Vegetable oils contain triglycerides with unsaturated fatty acids and tend to be liquid at room temperature. Animal sources of triglycerides contain mostly saturated fatty acids and tend to be solid at room temperature.

Cardiovascular specialist Dr. Merle Myerson explains the definition of triglycerides. Watch Dr. Myerson's video for important tips and information about heart health.

Triglycerides represent the majority of fats in the blood. Triglycerides are fatty compounds made of glycerol and fatty acids. Fatty acids can be saturated, unsaturated and polyunsaturated, and this determines whether the fatty acids increase or reduce blood cholesterol. In order to transport triglycerides in the blood, the gut has to make cholesterol, which then enters a transport particle (lipoprotein). This is why a high intake of fat increases blood cholesterol.

Triglycerides are fatty acids that act as the basic building blocks of fats. Your body converts the excess calories you eat into triglycerides, which are stored in fat cells. As needed, hormones regulate the release of triglycerides from fat tissue to meet your body's energy needs.

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Triglycerides are the chemical form taken by most of the fat in our bodies and our diet. They are important because they provide energy the body needs. The fats, carbohydrates, and proteins we eat are converted in the body into simple triglyceride molecules and repackaged with special proteins called lipoproteins, which ferry the triglycerides to the cells. Blood triglyceride levels spike right after we eat, when these triglyceride/lipoprotein packages get dumped into the bloodstream. Levels drop over the next few hours as the triglycerides are taken up and used for energy. Those not needed immediately are transported to fat cells for storage.

Excessive triglycerides are not good for the arteries. Research has found links between high triglyceride levels and a high risk of stroke and heart disease, especially in postmenopausal women.

Triglycerides are a type of fat found in your blood. You need some triglycerides for good health. But high levels of triglycerides raise your risk for heart disease and other serious problems.

Your triglycerides are measured by the same blood test that measures your cholesterol.