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.
Student groups with an even number of female and male students at the age of 20 to 29.
1988 - 2019