Triglycerides

General Information

Triglycerides are the chemical form in which most fat exists in food as well as in the body. They are present in blood plasma and, in association with cholesterol, form the plasma lipids.

Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates. Calories ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored. Hormones regulate the release of triglycerides from fat tissue so they meet the body's needs for energy between meals.

Excess triglycerides in plasma is called hypertriglyceridemia, which is linked to the occurrence of coronary artery disease in some people. Elevated triglycerides may be a consequence of other disease, such as untreated diabetes mellitus. Like cholesterol, increases in triglyceride levels can be detected by plasma measurements. These measurements should be made after an overnight food and alcohol fast

Patient Preparation

Triglycerides are best measured after the patient has been fasting  for 12 hours so that the production and metabolism of VLDL has reached steady state and there are no chylomicrons present.