Triglycerides

Triacylglycerols, triaclyglycerides

Storage form of fatty acids and indicator for several diseases and the risk of thrombosis and vascular calcification

Triglycerides are mainly taken up with food. They consist of one glycerol molecule linked to three fatty acids. The majority of the triglycerides is stored in the fatty tissue, and only a small portion binds to carrier proteins and circulates in the blood to provide energy for the muscles.

The triglyceride level in the blood is an indicator for several diseases like metabolic disorder, diabetes, and overweight. Thyroid hypofunction and kidney diseases are also commonly accompanied by increased blood triglycerides. Furthermore, elevated triglyceride levels point towards a higher risk of thrombosis and heart and vascular diseases.

The respective reference value is < 200 mg/dL.

After meals the triglyceride level is regularly higher because the ingested fats are transported to the adipose tissue for storage. Testing should therefore be carried out only with fasting persons.

Specimen

Students Student groups with an even number of female and male students at the age of 20 to 29.

Sampling area

Sampling sites (humans) 4 university cities as sampling areas.

Sampling period

1988 - 2018

Extended information

Literature

  • Labor und Diagnose - Indikation und Bewertung von Laborbefunden für die medizinische Diagnostik
    Thomas, Lothar
    Frankfurt am Main: Th-Books Verlag, 2005. 2016, 2005