Wednesday, February 23, 2022

Triglycerides: Ester derived from glycerol and three fatty acids

Most of the dietary fat is in the form of triglyceride. Triglycerides are nonpolar lipid molecules formed by the three fatty acids esterified to a glycerol backbone and they represent the main form of lipid storage and energy in the human organism.

They are synthesized primarily through the glycerol phosphate pathway, and the traffic of triglycerides in specific tissues, such as muscle, liver, and adipose tissue, depends on the nutritional state of the individual, and is a biological process that is essential for life.

The amount of triglycerides (or blood fats) in blood are one important barometer of metabolic health; high levels are associated with coronary heart disease, diabetes and fatty liver disease.

Triglycerides do not build up in the arteries like bad cholesterol (LDL). Instead, high levels can make LDL cholesterol change into a more harmful form that damages the arteries.

High triglycerides also keep the patient from forming good cholesterol (HDL). If triglycerides are very high, a dangerous condition called “pancreatitis” (inflammation in the pancreas), can develop.

Even if people have not been diagnosed with triglycerides outside the normal range, if they eat too many simple sugars (refined grains, added sugars and alcohol) their triglycerides will increase.

Other causes might increase triglycerides level:
• Being overweight,
• Eating too much unhealthy (saturated) fat,
• Having diabetes or kidney disease,
• Genetics.
• Some medicines.

Lose weight – there is evidence that a 5-10 percent weight loss results in a 20 percent decrease in triglycerides – the magnitude of decrease in triglycerides are directly related to the amount of weight lost.

Quality of foods consumed – A healthy eating pattern limits intake of sodium (salt), solid fats (such as full fat dairy products, meat and some tropical oils, such as coconut oil), added sugars, and refined grains and emphasizes more nutritious foods and beverages—vegetables, fruits, fiber-rich whole grains, fat-free or low-fat milk and milk products, seafood, lean meats and poultry, beans, nuts and seeds.
Triglycerides: Ester derived from glycerol and three fatty acids

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