TRIGLYCERIDES

Triglycerides are blood fats that come from the food people eat. The body also makes them from other foods like stored starches or sugars. When you take in more calories than your body uses, the extra calories are converted to blood fats by your liver. It makes no difference to your liver whether the extra calories come from carbohydrates, fats, or proteins. Any excess amounts are stored as fat.

A high level of triglycerides in the blood is a risk for heart attack and pancreas problems. High levels can be caused by diet, heredity, or other diseases, like diabetes. If the high level is caused by diet, then you are eating more food than your body needs. Because the blood levels are affected by what food is eaten, tests for triglycerides are done after an overnight fast from food and alcohol.

Recommended guidelines for triglyceride levels are:

Normal Less than 150 mg/dL
Borderline-high 150 to 199 mg/dL
High 200 to 499 mg/dL
Very high 500 mg/dL or higher

A low-fat diet can raise or lower blood levels of triglycerides. A low-fat diet helps you lose weight and prevent heart attacks only if it forces you to take in fewer calories. If you increase your caloric intake on a low-fat diet by eating more low-fiber carbohydrates, you will gain weight. Eating complex carbohydrates that are high in fiber (such as vegetables, whole grains, and beans) is a better choice. Fiber is the only component in food that fills you up without contributing calories. A low-fat, high-fiber diet helps you lose weight and lower your level of triglycerides.

For more information, contact your local chapter of the American Heart Association, call the national office at (800) 242-8721, or visit their website at www.americanheart.org.

Disclaimer: This content is reviewed periodically and is subject to change as new health information becomes available. The information provided is intended to be informative and educational and is not a replacement for professional medical evaluation, advice, diagnosis or treatment by a healthcare professional.

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