Q. What are triglycerides and do foods affect them?
A. Fats as we know them—both those in the foods we eat and those stored in our body—exist in the chemical form of triglycerides (three fatty acids connected to a glycerol). Together with cholesterol, triglycerides make up your blood lipids. It’s important to have your lipid levels checked at least once every five years (more often if you have risk factors for heart disease). What do those numbers mean?
A normal triglyceride range is 35 to 160 mg/dL, although some research suggests that a level above 150 mg/dL is linked with health risks.