Triglycerides are the chemical form in which most fat exists in foods and in the body. In the body, triglycerides are present in blood plasma and bind with cholesterol to form plasma lipids, or fat in the blood. Triglycerides in plasma derive from fats eaten in foods as well as fats derived from other energy sources such as carbohydrates consumed in the daily diet. Calories ingested in a meal that are not used immediately by the body tissues are converted to triglycerides and transported to fat cells to be stored. Triglyceride levels stored in excess can build up in the bloodstream and have the potential to clog blood vessels, preventing oxygen and nutrients from reaching vital organs.
Normal Levels of Triglycerides
The American Heart Association (AHA) recommends that healthy adults maintain triglyceride levels at less than 150 mg/dL. Researchers from the University of Maryland Medical Center conducted a study and found that even individuals with triglyceride levels at or above 100 mg/dL were 50 percent more likely than those with lower levels to suffer from future heart attacks, require bypass surgery or angioplasty, or die from heart disease. Close monitoring of triglyceride levels by an individual's primary care doctor and taking personal steps to reduce risks is important. This can be achieved by reducing saturated fat, trans fat and cholesterol consumption in the daily diet and exercising regularly. Regular exercise includes, but is not limited to, at least 30 minutes of moderate-intensity physical activity for five or more days each week.
Borderline-High Levels of Triglycerides
Borderline-high levels of triglycerides are characterized as levels of 150 to 199 mg/dL. Dietary modification for individuals with borderline-high levels of triglycerides can help reduce the risk of having high or very high triglyceride levels. The AHA recommendations include reducing the intake of alcohol in considerable amounts because even small amounts of alcohol can lead to large changes in plasma triglyceride levels. It is also vital to eat fruits, vegetables and nonfat or low-fat dairy products as often as possible. Medication management should also be considered to help reduce borderline-high of triglyceride levels.
High Levels of Triglycerides
High levels of triglycerides are characterized by levels that are 200 to 499 mg/dL. Triglyceride levels in this range and higher place individuals at a great risk for coronary heart disease, high blood pressure, heart attack and stroke. Individuals with high triglycerides will need to substitute monounsaturated and polyunsaturated fats, such as those found in canola oil, olive oil or liquid margarine, in place of saturated fats. Eating fish high in omega-3 fatty acids instead of meats high in saturated fat like hamburgers is an example of this. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in omega-3 fatty acids.
Very High Levels of Triglycerides
Very high levels of triglycerides are classified as levels that are 500 mg/dL or higher. At these levels medications, dietary restrictions, exercise, and surgical procedures, such as bypass surgery or angioplasty, are used in conjunction to treat hypertriglyceridemia, or high plasma triglycerides. Individuals should follow the specific plans laid out by their primary care physician and nutritionist in regard to managing triglyceride levels in this range. Health risks for coronary heart disease, high blood pressure, heart attack, stroke and death are inevitable at this level.
