Triglycerides

Triglycerides are triesters of glycerol (a trihydroxy alcohol) 1 (p607). It is an

ester compound derived from glycerol and three fatty acids. To simplify, a
triglyceride is composed of two types of building blocks in a 3:1 ratio of fatty acids
to glycerol 2 (p45). They represent the main constituent of fats when solid or oils when
liquid. Vegetable oils and animal meat products contain high amounts of this lipid. In
our bloodstream, when consuming more calories than you expend, especially from
carbohydrates and fats increases our chance for risk of cardiovascular disease. This
is also known as hypertriglyceridemia. Many people make the mistake by thinking
triglycerides and cholesterol is one in the same. Although high levels of each lipid
interpret similar oncoming diseases and malfunctions, cholesterol helps to form the
outer coating of cells, makes up the bile acids to digest food in our intestines, and
allows the body to produce steroid hormones 3. Triglyceride levels are taken from
the blood after fasting for a minimum of ten hours.

Different Levels
< 150 mg/ deciliter= normal
150-199 mg/ deciliter= borderline high
200-499 mg/ deciliter= high
>500 mg/ deciliter= very high

Triglyceride digestion begins in the mouth when the serous gland underlying

the tongue releases lingual lipase 4 (p146). Dietary phospholipids are too emulsified in

the mouth. The emulsification process, conversion of two or more immiscible

liquids into one is extremely important in the body. This is because mostly all of our
digestive secretions are water based. By was of peristalsis, food continues through
the esophagus passing the cardiac sphincter into the stomach. Gastric lipase is then
secreted while the stomach begins to physically separate fats. Upon reaching the
small intestine, triglycerides are broken down into monoglycerides, glycerol, and
fatty acids. Digestive enzyme cholecystokinin stimulates the pancreas to release
pancreatic lipase, which joins the bile before being dumped into the duodenum.
Glycerol is absorbed by intestinal cells directly into the bloodstream. Short and
medium chain free fatty acids follow the same path from the intestinal cells to the
bloodstream.

On the other hand long chain free fatty acids contain an aliphatic tail 13

carbon atoms or longer. Along with monoglycerides, long chain free fatty acids are
poorly soluble. By way of micelles they are both transported to the enterocyte
surface of the small intestine. Micelles are constantly breaking down and reforming
insoluble fats for absorption. Once inside the intestinal cells, monoglycerides and
long chain free fatty acids return to its original triglyceride form. Ready for
esterification, triglycerides along with other lipids combine to form chylomicrons.
These are then absorbed by lacteals which are lymphatic capillaries helping to
absorb dietary fats in the villi of the small intestine.

Once the body catabolizes fats to be converted into ATP for energy its

remnants turn into triglycerides. They will be stored in our bodys natural adipose
tissue until needed for energy. Three important functions of triglycerides are ATP

retention, insulation-protection, and transportation of fat-soluble vitamins. In

between meals when hunger strikes the combination of increased glucagon and
decreased insulin releases stored triglycerides for energy production. Although
released, hormone sensitive lipase occurs intracellular to break down the
triglyceride into a glycerol and three fatty acids ready for transport. Triglycerides
also insulate and protect our body from heat loss and mechanical trauma. For
example, Women are usually more successful English Channel swimmers than men
due to their thicker subcutaneous fatty layer 2 (p46). A minimal layer of fat
surrounding organs is crucial for protection and absorption of blows and
devastating contact. Without a layer of fat, small contact may cause serious harm.
Triglycerides also allow fat-soluble vitamins such as A, D, E, and K to be transported
through vessels via chylomicrons. Chylomicrons are about 85% triglycerides, which
allows fat transportation throughout the bloodstream.

The link between high triglyceride levels and cardiovascular disease has

grown exponentially over the past couple decades in the United States. Some risk
factors for developing triglyceride levels above normal are overeating, alcohol
consumption, age, medications involving hormone disruptors such as steroids/
birth control, and genetics. When excessive amounts of triglycerides are stored and
not used strain is put on the body in several different ways. High blood pressure,
liver/ kidney disease, pancreatitis, and metabolic syndrome are a few malfunctions
resulting from high triglyceride levels.

Cardiovascular disease is our main focus. By definition, it is a class of

diseases that involve the heart, blood vessels, and or both 5. Atherosclerosis and

hypertension are the most common causes of cardiovascular disease.

Atherosclerosis is termed a thickened artery wall as a result of excessive
accumulated cholesterol and triglycerides. Hypertension results in a patient at rest
having a systolic/ diastolic (blood pressure reading) 140/90 mm hg or greater.
Accumulating hypertension puts a patient at a major risk for stroke, myocardial
infarction (heart attack), heart failure and aortic aneurysms. High triglyceride levels
along with high LDL (bad cholesterol) may cause plaque build-ups in arteries, which
take blood away from the heart to outer extremities. When a plaque build up occurs
most of the time it goes unnoticed. If a thick fibrous capsule is not formed over this
plaque goblet it may eventually pop resulting in an instantaneous heart attack or
sudden death.

According to the American Heart Association, changes in regulatory lifestyle

habits are the most progressive way to treat hypertriglyceridemia 6. Start by

attacking your weight. Reduce your caloric intake to reach an ideal body weight. Cut
back on saturated fats, trans fats, and any foods high in cholesterol content. Instead
of chugging down your favorite alcoholic drink every night, switch over to a heart
healthy beverage. Consume many fruits and vegetables of all different colors. Get up
off the couch! Go for a bike ride, swim, run, or yes even the dreaded gym. Last but
not least, fish are friends! Or at least the ones rich in omega-3 fatty acids are.
Everyone knows about salmon, but if that isnt appealing to you mackerel, sardines,
and tuna are all healthy alternatives.

In retrospect, maintaining a high level of triglycerides is most certainly not

conducive to our bodies natural well being. While mainly obese patients need to

monitor their levels regularly, it is your decision whether a healthy future is in your
grasp. Make the stand immediately. Do not make the mistake believing triglycerides
are poison entering our body. While regulating important bodily functions, this
would only be the case if consumption of excessive foods rich in fats were
consumed. Solidified foods such as margarines and baked oil products with the
addition of hydrogen atoms at double carbon bond sites (trans fats) are poison 7.
Recent research has shown these products put a patient at an even greater risk for
accumulating cardiovascular disease than solid animal fats. Are you ready for a
change? What are you waiting for?