What Are Triglycerides?
Triglycerides are the most common form of fat in the body. After a meal, your body converts excess calories into triglycerides, stored in fat cells and released for energy between meals.
Why Elevated Triglycerides Matter
They signal metabolic dysfunction — high triglycerides are central to metabolic syndrome and often reflect excess carbohydrate intake or insulin resistance.
They contribute to cardiovascular risk — associated with elevated remnant lipoproteins, low HDL, and small dense LDL (the "atherogenic dyslipidaemia triad").
Triglyceride Reference Ranges
Below 1.7 mmol/L: Normal. 1.7–2.25: Borderline elevated. 2.26–5.64: Elevated. Above 5.65: Very elevated (pancreatitis risk). Optimal: below 1.1–1.3 mmol/L.
What Raises Triglycerides
- Refined carbohydrates and added sugars — the most potent dietary driver
- Alcohol
- Insulin resistance
- Hypothyroidism
How to Lower Triglycerides
- Reduce refined carbohydrates and sugar
- Reduce alcohol
- Increase omega-3 fatty acids — fish oil reduces triglycerides 20–50%
- Exercise
- Weight loss
Triglycerides in Context
High triglycerides + low HDL = insulin resistance. High triglycerides + elevated ApoB = significant cardiovascular risk.
