Triglycerides are lipids, or fats, that are present in the body and in foods. When you consume more calories than your body needs to function, your body converts the excess into triglycerides that travel through the bloodstream and then are deposited in fatty tissue. When your body needs energy, the triglycerides are released from the fatty tissue and broken down. The American Heart Association warns that high triglyceride levels are associated with coronary artery disease. Certain types of foods can increase triglyceride levels.
Sugary Foods
The body converts simple sugars like sucrose, glucose, fructose and maltose into triglycerides very quickly. These sugars are found in sodas, lemonade and fruit juices, sweetened iced teas, candy and dessert foods. The Cleveland Clinic recommends switching to sugar-free beverages and limiting your intake of candy and desserts to help lower your triglyceride levels.
Highly Refined Grains
Highly refined grains like those found in pastas, crackers, white bread, white rice and processed cereals are quickly converted into triglycerides, according to the MayoClinic.com. Avoiding grain products labeled as "bleached" or "enriched" and selecting whole grain products high in dietary fiber could help lower triglyceride levels.
Alcohol
Alcohol, which is packed with calories and sugar, has a particularly egregious effect on triglyceride levels. Men should limit alcohol intake to two drinks per day while women should consume only one, according to the Cleveland Clinic.
Starchy Vegetables
Starchy vegetables like potatoes, yams, beans, corn and peas are great low-calorie sources of fiber, vitamins and minerals, but if you consume them in excess, they can adversely effect your triglyceride levels. The Cleveland Clinic recommends limiting serving sizes to 1/2 cup.
Fatty Foods
Fatty foods are extremely calorie dense, and most of the fat they contain already exists in triglyceride form, increasing their impact on blood triglyceride levels. Replace foods high in saturated fat with lean meat, poultry and fish. The American Heart Association recommends fish that contain high levels of omega-3 fatty acids, including mackerel, lake trout, herring, sardines, albacore tuna and salmon.
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