Diet and Triglycerides

What Are Triglycerides?

     Triglycerides are a type of fat that the body obtains directly from dietary fats or produces when excess carbohydrates are consumed. Surplus energy is converted into triglycerides and stored in fat tissues throughout the body.

Health Risks of High Triglyceride Levels

• Increased risk of cardiovascular and cerebrovascular diseases
• Formation of yellowish skin nodules or blisters when triglyceride levels exceed 1,000 mg/dL
• Risk of acute pancreatitis
• Liver and spleen enlargement

Causes of High Triglyceride Levels

• High intake of fatty foods
• Excessive carbohydrate consumption, leading to surplus energy stored as triglycerides
• Heavy alcohol consumption
• Overweight or obesity
• Underlying conditions such as diabetes or kidney disease
• Use of certain medications (e.g., contraceptives, hormones, steroids)
• Genetic predisposition
• Lack of physical activity

Diagnosis of High Triglycerides

     Normally, the body clears triglycerides from the blood within 2–3 hours after eating. Standard blood levels are 50–150 mg/dL. If fasting for at least 12 hours results in levels exceeding 150 mg/dL, it indicates impaired triglyceride clearance.

Management and Prevention

• Avoid high-fat foods such as fatty meats, animal skin, fried foods, coconut milk-based dishes, baked goods, fast food, and snacks
• Reduce intake of sugary items like sweetened drinks, fruit juices, sodas, desserts, and ice cream
• Limit consumption of starchy foods and high-sugar fruits such as durian, jackfruit, and longan
• Avoid alcohol
• Lose weight if overweight or obese
• Exercise regularly for at least 25–30 minutes, 3–5 days a week

Excessive triglycerides contribute to obesity and are a significant risk factor for coronary artery disease.