Triglicerider

Triglicerider, known in English as triglycerides, are a type of fat found in blood and adipose tissue. Chemically, a triglyceride consists of a glycerol backbone esterified with three fatty acids. They function primarily as a stored energy form: excess calories are converted to triglycerides and stored in adipose tissue, from which they can be mobilized for energy when needed.

Dietary fats are digested in the small intestine and absorbed as fatty acids and monoglycerides; inside intestinal cells they are reassembled into triglycerides and packed into chylomicrons, which enter the bloodstream. The liver also synthesizes triglycerides and exports them in very-low-density lipoproteins (VLDL). Lipoprotein lipase on capillary walls cleaves triglycerides from chylomicrons and VLDL, releasing fatty acids used by tissues or stored.

Triglyceride levels are routinely measured as part of a lipid panel. They are reported in mg/dL or mmol/L. Fasting levels below 150 mg/dL (1.7 mmol/L) are considered normal; 150-199 mg/dL is borderline high; 200-499 mg/dL is high; ≥500 mg/dL is very high and increases risk of pancreatitis. Nonfasting levels may be used in some settings. Elevated triglycerides commonly accompany obesity, insulin resistance, diabetes, excessive alcohol intake, and certain medications, and they are an independent risk factor for cardiovascular disease, particularly when combined with low HDL or high LDL.

Management focuses on lifestyle and, if needed, pharmacotherapy. Measures include weight loss, regular physical activity, reduced intake of simple carbohydrates and saturated fats, moderation of alcohol, and, in some cases, prescription medications such as fibrates or omega-3 fatty acid preparations.