Triglycerides are formed by combining three fatty acid molecules with glycerol and are found in both animal and vegetable fats. While high levels can increase the risk of heart disease, a normal intake is encouraged for energy. A low-carb diet can help lower levels, but a balanced intake of protein and complex carbohydrates is recommended. The American Heart Association recommends a sensible diet, exercise, and quitting smoking to reduce levels.
Triglycerides are the chemical formation of animal and vegetable fats. In molecular form, three fatty acid molecules combine with glycerol to form triglycerides. In the human body, these are transported through the blood plasma and the unused molecules are stored in the body as fat.
Virtually all natural 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 the body with energy. Triglycerides provide double.
These fatty acids are not only present in the body through the consumption of fats, but also through the consumption of carbohydrates. Most carbohydrates are naturally transformed into triglycerides by the body. Therefore, a diet low in fat but high in carbohydrates can help raise levels.
A low-carb diet often helps lower the body’s levels, although this type of diet isn’t right for everyone. Many nutritionists encourage the consumption of fats and carbohydrates in moderation. Healthy dietary practices often tend to focus on portion control and a balanced intake of protein and complex carbohydrates.
Although high levels are associated with an increased risk of heart disease, they are usually not a primary cause. Generally, the body must also have a high level of low-density lipoprotein (LDL) and a lower than normal level of high-density lipoprotein (HDL), to increase the risk of hardening of the arteries, atherosclerosis, heart attack or stroke . A chemical analysis of LDL and HDL levels provides a better indicator for one’s risk of heart disease than triglyceride counts. However, blood tests for LDL and HDL also provide a triglyceride count.
Although they are only suspected in heart disease, excess levels are directly linked to obesity and pancreatitis. Pancreatitis causes severe pain in the stomach, which lasts for two to three days. Chronic pancreatitis can cause long-term pain, diarrhea, and nausea. The pain can get worse after large meals. The chronic form is difficult to treat, so lowering the levels makes sense to avoid this condition.
The American Heart Association (AHA) has established the following guidelines for triglyceride levels:
Normal levels are below 150 milligrams per deciliter.
The upper limit is 150-199 mg/dl.
High is 200-499 mg/dL.
Very high is 500 or more mg/dl.
The AHA also recommends eating a sensible diet, giving up smoking, and exercising daily for at least 30 minutes to reduce triglyceride levels.
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