Blood triglycerides are dietary and endogenous fats whose elevated levels increase heart disease and stroke risk.
Triglycerides are fat molecules in the blood that serve as an energy source and are also produced by the body; elevated levels are associated with increased cardiovascular disease risk.
Triglycerides are the main form of dietary fat and are also synthesized by the liver from excess carbohydrates and alcohol. After eating, dietary triglycerides are packaged into chylomicrons and transported through the lymphatic system to the bloodstream. The body stores excess triglycerides in adipose tissue for energy use between meals. While triglycerides are necessary for energy metabolism, elevated fasting triglyceride levels (above 150 mg/dL) indicate metabolic dysfunction and correlate with increased risk of atherosclerotic cardiovascular disease. High triglycerides often occur alongside low HDL cholesterol and high blood pressure.
Triglycerides provide energy to cells and tissues, but elevated blood levels promote inflammation and atherosclerosis, increasing cardiovascular disease risk.
Reduce refined carbohydrates and added sugars, which are major drivers of triglyceride production in the liver. Increase omega-3 rich foods like fatty fish, flaxseeds, and walnuts. Regular aerobic exercise for at least 150 minutes weekly significantly reduces blood triglyceride levels.
Managing blood triglycerides through diet and exercise is crucial for cardiovascular health and metabolic function.
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