Talk:Triglyceride

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No Physical Properties or Characteristics provided

Like normal form, specific gravity, ability to withstand heat, melting and boiling points, breakdown temperatures, etc. — Preceding unsigned comment added by 2409:4071:220D:7281:3CD0:68FF:FE7F:8333 (talk) 12:01, 17 March 2024 (UTC)[reply]

I

I just found out I have very high triglyceride I need to know what proper medication or drugs should i take and the proper diet...how long will it take me to recover from this?

That is something that your doctor should go over with you. His answers will depend on specifically how high your triglycerides are, and on reviewing the results of other tests in your "lipid profile", and may include recommendations on your diet, or for specific medications or vitamins. - Nunh-huh 02:45, 29 Jun 2004 (UTC)

I would very much like a common-man's description of what Triglycerides do in the body. The description already here should probably stay as it may help a chemistry major, but the rest of us would like a description like "triglycerides help the body to _____". Like the comment above, I came to this article because of my high triglyceride levels. Unlike the person above, I have a Dr.'s prescribed course of action. The information in other sections about foods that may help and nutritional supplements that may help gives me another layer of detail in understand my diet and what may help. Thanks! — Preceding unsigned comment added by 64.132.139.126 (talk) 12:02, 22 September 2011 (UTC)[reply]

8000 kcal/kg ==> 9 kcal/g

This text says triglycerides store 8000kcal/kg. The usual amount is 9kcal/g. I think g is a more useful unit than kg, but that's not a problem. However, not sure why this article uses 8000 rather than 9000. I recommend it be changed to 9kcal/g.

Please correct it yourself. Be bold in updating Wikipedia. JFW | T@lk 22:35, 5 Feb 2005 (UTC)

Is it possible the 8kcal/g number is correct? Free fatty acids have 9000kcal/g, but does the addition of the glycerol backbone bring down the calorie total slightly? I seem to recall that glycerol is 5kcal/g or so. Anyone know more about this? Frankg 21:28, 21 May 2006 (UTC)[reply]

Yes, by all means be bold, but also please add citations where appropriate! —DIV (120.17.173.186 (talk) 03:09, 31 July 2017 (UTC))[reply]

What food has high triglycerides?

I've heard that high triglycerides (I've got it too) are partly from having a diet of foods that contain lots of animal fat--meats--and that one good way to combat high triglycerides is to eat less meat and more fruits and veggies. Better exercise helps reduce it, too. You might also look at Omega-3 fish oil or ask your doctor about a prescription for a drug like Tricor.

On the other hand, I had ridiculously high triglycerides until I stopped being a vegetarian (after 32 years) and got on a high protein (modified Atkins) diet; all of my lipid numbers went from scary insane to better than average. Of course, getting more exercise helped a lot too. --jpgordon ∇∆∇∆ 7 July 2005 17:06 (UTC)

I think it's fair to say that different people respond to different types of diets. For some people, removing sugar and starch will improve triglyceride levels; for others, removing saturated fat will do the job. Frankg 21:28, 21 May 2006 (UTC)[reply]

Actually, by far the best way to lower triglyceride levels is to go on an extremely low-carbohydrate diet.--38.96.141.195 (talk) 21:56, 21 March 2011 (UTC)[reply]

I think a table is needed showing the high/low and safe ranges (of foods containing triglycerides), plus the ranges that people with diabetes need to keep their intake to seeing they are much more at risk of heart disease. I'd do it myself if I knew how to set a table up here and had the information to fill it. AlanHarmony Aug 22, 2007 —The preceding signed but undated comment was added at 07:52, August 22, 2007 (UTC).

Bacterial fatty acids

Branched and odd-chain fatty acids are more common than the article suggested so have edited to reflect this. Bacteria in particular posess the ability to produce fatty acids from propionyl CoA hence producing odd-chain length FAs.

Adding to Triglyceride article

This is a great article, but I believe that there is much more information on triglycerides. I don't mean to be rude, but I am suggesting that more information should be added to the article

Go ahead, add what you know. Wikipedia is a work in progress. Of course there is more to add! Hell, there's hundreds of papers a year. JFW | T@lk 08:40, 4 November 2005 (UTC)[reply]

Improving Lay-person Readability

This article may be written quite well, however, at the moment it is too technical for proper comprehension, at least by myself. Perhaps if technical terms were followed by a definition it would prove a more useful article.

—Preceding unsigned comment added by 68.250.39.40 (talk • contribs) 20:23, 28 May 2006

My husband has a high triglyceride level. He is in the hopital tonight with the level of over 3000. I have not found a lot of things on this so I do agree with your statement. If anyone knows of a helpful sight please let me know.

I must agree with you. My husband was also diagnosed with high tri. Since I was not at his appointment with him, I was unable to find out if I need to change his eating habits, get him to exercise more, be aware of changes in him that may be related. I got a prescription filled, but that is the only thing I know.

(~~lookingoutforus~~)07:34,9/14/08 —Preceding unsigned comment added by 76.237.225.31 (talk) 12:36, 14 September 2008 (UTC)[reply]

I also agree, that it is a hard understanding topic, i have had great use of articles written by a Dr. Udo Erasmus (www.erasmus.com), not only does he write about triglycerides, but the whole fat complex ... very good reading — Preceding unsigned comment added by Naurholm (talk • contribs) 08:31, 6 March 2011 (UTC)[reply]

Cigarettes contain cholesterol?

The article currently states that cigarettes contain cholesterol and the way the section is written, seem to imply that smoking increases triglyceride levels by providing fatty acids directly (rather than by affecting metabolism, etc.) A quick web search turned up no substantiation of this. Is there any reason to believe it?

Good catch, the cigarette thing sounds like it's completely false. Frankg 00:13, 13 July 2006 (UTC)[reply]

I've removed it. I've left in the following sentence about quitting smoking, since I don't know if it's wrong or right. --jpgordon^∇∆∇∆ 17:23, 15 July 2006 (UTC)[reply]

The entry makes several references to HDL. Sure would be nice to have a linked entry on that topic...

Carcinogenicity of processed oils

In the article it is claimed that processed oils are carcinogenic; however no evidence of this fact is cited. I will delete this claim unless evidence is produced to support it. Mnc4t 23:44, 18 February 2007 (UTC)[reply]

What predicts CHD

This study suggests non-fasting lipids are much more informative. JFW | T@lk 21:56, 17 July 2007 (UTC)[reply]

WikiProject class rating

This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 16:32, 10 November 2007 (UTC)[reply]

'As a result ingestion of excessively high levels of saturated or monounsaturated fatty acids in order to assimilate enough omega-6 fatty acids is common'.

What does that mean ?

Does one require excessively high levels of saturated or monounsaturated fatty acids in order to assimilate omega-6 fatty acids?

Or (excluding the issue of ideal Omega 3/6 ratio) is there a direct link between the intake/absorption of saturated, monounsaturated, omega 6, and omega 3 fatty acids, and if so, what is that link, and is it desirable or undesirable?

I have re-edited part (as follows) - which you may wish to consider:

Triglycerides

Excess saturated or monounsaturated fatty acids are unused and accumulate in the body in the form of triglycerides.

Reducing triglyceride levels - Options

1. Moderate the consumption of saturated and monounsaturated fats, alcohol and carbohydrates 2. Aerobic exercise 3. Increasing the intake of omega 3 fatty acids (fish, and fish oil) 4. Reduce the intake of omega 6 fatty acids 5. Niacin (vitamin B3) megadose 6. Statins 7. Fibrate drugs (with reservation, see following)

Carbohydrates

Carbohydrate consumption increases insulin production, which in turn increases triglyceride production [4]. According to the American Heart Association, diets with carbohydrates constituting more than 60% of total caloric intake can increase triglyceride levels[3]. Exercise and reduced carbohydrate consumption prevent insulin overproduction.

Omega 3/6 Ratio

Triglyceride levels are reduced by Omega-3 fatty acids from fish, flax seed oil or other sources. The recommended intake is 3 grams/day in US, and 2grams in Europe. Ideally, it should consumed in conjunction with Omega-6 fatty acids - but with the latter at much lower levels than typically found in Western diets.[5] With the exception of Japan, most westerners have an omega-3 intake that is too low, and an omega 6 intake which is much too high - the ratio being about 12 in France, and up to 80 in caucasian US and Canadian populations.

Fibrate Drugs

Whilst fibrate drugs reduce triglycerides substantially, their side effects preclude their use as a first line treatment. One such drug, clofibrate has been withdrawn from the North American market because of the increased risk of mortality.

Alcohol

Alcohol abuse can cause elevated levels of triglycerides.

Prepeat (talk) 01:07, 15 January 2009 (UTC)[reply]

What is the ideal Omega-6 to omega-3 ratio

Article mentions "ideal ω_6/ω_3 ratio" twice but doesn't say what it should be. Even Omega-3_fatty_acids#The n−6 to n−3 ratio doesn't. Rod57 (talk) 12:06, 19 January 2009 (UTC)[reply]

Article now says "ideally in a ω-6/ω-3 ratio between 1:1 and 4:1 (i.e., no more than four grams omega-6 for every one of omega-3)". Rod57 (talk) 03:55, 15 January 2010 (UTC)[reply]

There is conflicting research on the "ideal ratio" and disagreements even within the supplement community. I work in the supplement industry and I've heard 1:1, 2:1, 3:1, and even 1:2... but there's nothing that gives an absolute final answer (even though twice as much Omega 3 to Omega 6 is most commonly accepted). Burleigh2 (talk) 18:13, 19 March 2010 (UTC)[reply]

Also, from Harris WS. The Omega-6/Omega-3 Ratio and Cardiovascular Disease Risk: Rses and Abuses. Curr Atheroscler Rep 2006;8(6):453-459 (see http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/Meeting2/CommentAttachments/Harris-193DOCREF.pdf): "There is virtually no evidence that lowering n-6 FA intakes (which will "improve" the ratio) will result in reduced risk for CHD, whereas increasing intakes of the n-3 FA will, regardless of the levels of n-6 FAs. Focusing on the ratio distracts from the more important issue, which is increasing the intake of n-3 FAs. The latter appears to be the single most important dietary change that can be made to improve cardiovascular health." This article was referenced in AHA webpage Omega-6 Fatty Acids in the Hierarchy of Cardiovascular Protection, Jan 26, 2009, Peter A. McCullough, MD, MPH , Barry A. Franklin, PhD (http://my.americanheart.org/professional/General/Omega-6-Fatty-Acids-in-the-Hierarchy-of-Cardiovascular-Protection_UCM_433122_Article.jsp). Wikigeogeo (talk) 16:00, 2 January 2012 (UTC)[reply]

references

the reference to google books should probably be removed since it appears to be inaccessible (copyright issue i think). if not it should at least be titled instead of displaying the absurdly long url.

Reference [3] no longer exists: "Your Triglyceride Level". What Your Cholesterol Levels Mean. American Heart Association. Retrieved 2009-05-22 (http://www.americanheart.org/presenter.jhtml?identifier=183#Triglyceride) Wikigeogeo (talk) 15:59, 2 January 2012 (UTC)[reply]

Reference [7] no longer exists: "Fish and Omega-3 Fatty Acids". American Heart Association. Retrieved 2009-05-22 (http://www.americanheart.org/presenter.jhtml?identifier=4632) Wikigeogeo (talk) 15:59, 2 January 2012 (UTC)[reply]

The link in refence [8] should be changed to http://www.csuchico.edu/grassfedbeef/research/documents/sources/Nutrient%20Content%20edited%2050105.doc. However, a better (published) reference would be: Daley, C.A.; Abbott, A.; Doyle, P.; Nader, G.; and Larson, S. (2010). "A review of fatty acid profiles and antioxidant", Nutrition Journal 2010, 9:10 (March 10, 2010), (http://www.csuchico.edu/grassfedbeef/research/Review%20Grassfed%20Beef%202010.pdf) Wikigeogeo (talk) 15:59, 2 January 2012 (UTC)[reply]

Statin drug reference

There was a spot on the article that required citation and I think I see where the person saw it... but I wouldn't agree with using the citation as it's listed. http://www.drugs.com/simcor.html says that Simcor "is a tablet containing a combination of Simvastatin and niacin. Simcor is used to lower cholesterol and triglycerides (types of fat) in the blood"... but I note that none of the other Statins on Drugs.com say anything about Triglycerides so it seems it's the Niacin doing it more than the Statin. As it's written, using this citation would make it sound like all Statins help with Triglycerides, but that's not what Drugs.com verifies. I'm not sure if it should be removed or clarified that it's the combination that may lower Triglycerides, but I wanted to point that out to whoever felt they could more adequately rewrite it. ;-) Burleigh2 (talk) 18:37, 19 March 2010 (UTC)[reply]

Triglyceride vs. Triacylglyceride

What is the difference between these two words precisely? In university, we (native german speaking) used Triacylglycerides, but it seems wikipedia uses Triglycerides, so I assume that Triglycerides is the proper, more commonly, and thus correctly used word? Could someone add some references to this? I visited this page because of that. 62.46.197.116 (talk) 13:50, 13 June 2013 (UTC)[reply]

What are the low and normal levels?

This article talks about the high triglycerides, but not low triglycerides, and what levels might indicate fat malabsorption, risks of vitamin deficiencies, etc. 108.56.154.33 (talk) 22:22, 9 March 2015 (UTC)[reply]

Density of triglycerides and other fats is about 91% of density of water?

At room temperature. That would be useful Wikipedia information.

Then one could calculate that a tablespoon = 15 ML of triglycerides weights about 15g*0.91=13.7g.

ee1518 (talk) 05:28, 28 January 2018 (UTC)[reply]

unclear

This sentence is unclear to me: "This may include restriction of carbohydrates (specifically fructose)[14] and fat in the diet and the consumption of omega-3 fatty acids[16] from algae, nuts, and seeds."

Is it saying that you should or shouldn't consume omega-3 fatty acids? Bubba73 ^{You talkin' to me?} 02:57, 24 February 2020 (UTC)[reply]

"Trigylcerides" listed at Redirects for discussion

The redirect Trigylcerides has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2023 August 29 § Trigylcerides until a consensus is reached. Mdewman6 (talk) 01:07, 29 August 2023 (UTC)[reply]