Background
Triglycerides are a form of fat found in fat cells throughout the body, including in the waist and in the blood. High levels of triglycerides in the blood (also known as hypertriglyceridemia) can cause buildup in and narrowing of the arteries, eventually leading to heart attack or stroke.
From Sugar to Fat
The process of digestion uses dietary enzymes to break food down into macronutrients--proteins, fats and carbohydrates--to be further utilized by various functions in the body. Sugar, or sucrose, is a simple carbohydrate. Enzymes in the saliva and intestines, such as amylase, begin to break the sucrose down into simple 12-carbon sugars. The 12-carbon sugars are further broken down by enzymes into smaller 6-carbon sugars, which are absorbed through the wall of the small intestine into the bloodstream. The bloodstream then carries these molecules to the liver, where they are stored as glycogen. When the body needs energy, this glycogen is converted to glucose, the body's main source of fuel for cells, organs and tissues. Unused or excess glucose in the bloodstream may be converted back into glycogen. Excess glycogen in the liver is stored in the form of triglycerides, which are packaged into fat cells and stored in various places throughout the body.
Risks
While triglycerides provide an energy source for the body to use between meals, too much sugar can lead to too many triglycerides, increasing the risk of cardiovascular disease. Diets high in sugar are often associated with obesity and high levels of triglycerides in the blood. Because of this relationship, the American Heart Association recommends limiting the consumption of sugar added to food to no more than 100 calories per day for women and no more than 150 calories per day for men.
