In the human body, high levels of triglycerides in the bloodstream have been linked to atherosclerosis, and, by extension, the risk of heart disease and stroke. However, the relative negative impact of raised levels of triglycerides compared to that of LDL:HDL ratios is as yet unknown.
The risk can be partly accounted for by a strong inverse relationship between triglyceride level and HDL-cholesterol level.
The American Heart Association has set guidelines for triglyceride levels:
||Normal range, low risk
||Very high: high risk
Please note that this information is relevant to triglyceride levels as tested after fasting 8 to 12 hours. Triglyceride levels remain temporarily higher for a period of time after eating.
Reducing triglyceride levels
Diets high in carbohydrates, with carbohydrates accounting for more than 60% of the total caloric intake, can increase triglyceride levels.
It has been found that residents in Western countries do not ingest sufficient quantity of food with omega-3.
In some cases, fibrates have been used to bring down triglycerides substantially.
Heavy use of alcohol can elevate triglycerides levels.
Carnitine has the ability to lower blood triglyceride levels.
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