What are triglycerides?
Both Saturated and Unsaturated fats are usually consumed in the form of Trigycerides, which consist of three fatty acids bound to a glycerol backbone. The attached fatty acids can be either the same or different. The presence of saturated fatty acids will result in a saturated fat; similarly, the presence of one or more unsaturated fatty acids will result in an unsaturated fat. In the human diet, Triglycerides are by far the most abundant form of dietary lipids, constituting approximately 95% of total fat consumed. The remaining 5% is in the form of phospholipids, free fatty acids (fatty acids not bound to a glycerol backbone), cholesterol, and plant sterols. In addition, triglycerides are the predominant storage form of fat in the body.
Triglycerides are another type of lipid or “fat.” Most of the fat in your body is stored as triglycerides. If you have high triglyceride levels, you may have “hyperlipidemia” or excess triglycerides in the bloodstream. This also tends to run in families. If you have hyperlipidemia, you are more prone to heart disease than someone with low levels.
Triglycerides are the chemical formation of animal and vegetable fats. In molecular form, three molecules of fatty acids combine with glycerol to form triglycerides. In the human body, these are carried through the blood plasma, and unused molecules are stored in the body as fat. Virtually all naturally occurring fats contain triglycerides. However, while higher than normal levels of these lipoproteins are considered medically unsafe, a normal intake is encouraged. Both carbohydrates and proteins provide energy to the body. Triglycerides provide twice that. Triglycerides are not only present in the body through the consumption of fats, but also through the consumption of carbohydrates. Most carbohydrates are naturally turned into triglycerides by the body. Therefore, a diet low in fat, but high in carbohydrates, may serve to increase triglyceride levels. Consumption of both fats and carbohydrates in moderation is encouraged. High protein diets, generally containing a great deal of fat,
We hear people often talk about their blood cholesterol levels and most of us have a pretty good idea what foods we need to eat to decrease our cholesterol levels. Triglycerides are not spoken about as much as cholesterol but it is still important to know your numbers and take the correct steps in getting your triglycerides to within normal range if they are high. Simply put, triglycerides are fat floating around in the blood. They are the most common type of fat in your body and the fat we use for energy when we need it. They are often checked by your physician at the same time your cholesterol is checked. The goal is to have your triglycerides be less than 150 mg/dl. You are considered to be at borderline high risk if your reading is 150-199 mg/dl. High risk is greater than 200 mg/dl. Having high blood triglyceride levels is one of the risk factors that can put you at increased risk for metabolic syndrome according to the American Heart Association at americanheart.org. Metabolic syn
Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates. Calories ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored. Hormones regulate the release of triglycerides from fat tissue so they meet the body’s needs for energy between meals.
