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glossary:triglycerides

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glossary:triglycerides [2007/09/15 11:11]
Pat O'Connor created
glossary:triglycerides [2012/10/16 14:40] (current)
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 +The major form of fat. A triglyceride consists of three molecules of fatty acid combined with a [[molecule]] of the alcohol glycerol. Triglycerides serve as the backbone of many types of [[lipid]]s (fats). Triglycerides come from the food we eat as well as from being produced by the body. 
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 +Triglyceride levels are influenced by recent fat and alcohol intake, and should be measured after fasting for at least 12 hours. A period of abstinence from alcohol is advised before testing for triglycerides. ​
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 +Triglyceride levels do not provide clinically significant data about the risk of coronary [[artery]] [[disease]] beyond the information provided by serum [[cholesterol]] subfractions (HDL- and LDL-cholesterol). ​
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 +Markedly high triglyceride levels (greater than 500mg/dl) can cause inflammation of the pancreas (pancreatitis). Therefore, these high levels should be treated aggressively with low fat diets and medications,​ if needed. ​
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 +The word "​triglyceride"​ reflects the fact that a triglyceride consists of three ("​tri-"​) molecules of fatty acid combined with a molecule of the alcohol glycerol ("​-glyceride"​) that serves as the backbone in many types of lipids (fats).
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 +Common Misspellings:​ tryglicerides,​ triglyerides,​ triglyserides ​
  
glossary/triglycerides.txt ยท Last modified: 2012/10/16 14:40 (external edit)