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Triglycerides are a form of fat found in food, in your blood, and in storage in adipose tissue. They are produced from glycerol and either monounsaturated, polyunsaturated, or saturated fatty acids.
The liver can produce triglycerides from fat but also from glucose, so uncontrolled blood glucose can be associated with increased triglycerides. When consumed in the diet, triglycerides can be packaged by the liver into lipoproteins that carry them through the bloodstream.
Increasing levels in the blood indicate metabolic dysfunction and should be assessed and addressed as high levels are associated with metabolic syndrome, diabetes, atherosclerosis, heart disease, hypothyroidism, pancreatitis, and exposure to pesticides. An excess of triglycerides can be stored to a great extent in body fat and contribute to obesity.
Serum triglycerides may be reduced with a healthy diet low in sugar and adequate in omega-3, along with increased physical activity and good blood glucose control.
Blood levels that are too low may be associated with poor absorption, inadequate intake, and hyperthyroidism.
CLICK HERE to learn more about Triglycerides, health consequences, optimal ranges, etc.