| Triglycerides | |||||
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Triglycerides are one type of fat, which are found in the body and in food. Triglycerides are the most common type of fat.
Triglycerides are structured from a glycerol base with 3 fatty acids attached to it. The triglyceride molecule has the shape of an E, like the tines of a fork.
Triglycerides from food, come from the fat in meat and meat products as well from plant foods. The meat foods generally produce saturated fats, while the plant foods produce mostly unsaturated fats.
- Triglycerides are a major source of quick energy which the body uses when necessary
- Triglycerides are abundantly available in the body
- Triglycerides are stored mainly in fat deposits under the skin and around organs
- Triglycerides protect organs such as the heart and kidneys from damage and heat loss
Why triglycerides are important
Triglyceride levels in the blood should be within the following range:
- 0.60 - 2.00 mmol / L
Once triglyceride levels go over 2.0mmol / L, then this poses a risk for clogging up arteries and developing heart disease, such as heart attack or stroke.
The following are the American Heart Association's triglyceride levels guidelines:
| Triglyceride Leves | Meaning |
| Less than 150 mg/dL | Normal |
| 150 to 199 mg/dL | Borderline-high |
| 200 to 499 mg/dL | High |
| 500 mg/dL or higher | Very high |
references
- Marieb EM, Hoehn K. Human Anatomy & Physiology. 7th edition, 2006. Benjamin Cummings Publishing
- Osiecki, Henry. The Physician's Handbook of Clinical Nutrition. 6th edition, 2001, BioConcepts Publishing
- Tortora GJ, Derrickson BH. Principles of Anatomy & Physiology. 11th edition, 2005. Wiley Publishing
To learn more, go to the following web sites:
