High Triglycerides: What They Mean and the Lifestyle Levers That Lower Them

It’s usually the number nobody circles. The lab report comes back, the eye jumps to cholesterol — LDL, HDL, the letters everyone knows — and there, one line down, sits a triglyceride reading of 240 that gets a shrug. “We’ll keep an eye on it,” people tell themselves, and the paper goes in a drawer.

That shrug is worth reconsidering. Triglycerides are the most common form of fat in your blood, and unlike some lab values, this one talks back quickly. It rises after a season of sweetened coffee drinks and weekend cocktails, and it falls — sometimes within a few weeks — when those habits change. Few numbers on a lab panel are this responsive to what you actually do.

Here’s what the evidence says about what that number means, when it deserves real concern, and which levers move it most.

What are triglycerides, exactly?

Triglycerides are your body’s shipping containers for energy. When you eat, your digestive system breaks food down, and any calories you don’t burn right away — from a bagel just as easily as from butter — get converted into triglycerides and packed off to fat cells for storage. Between meals, hormones signal those cells to release triglycerides back into circulation so your muscles and organs have fuel.

That system is not a flaw. It’s the reason humans survived long stretches between meals for most of history. The trouble starts when deposits consistently outpace withdrawals. If you regularly take in more calories than you use — especially calories from sugar, refined starches, and alcohol — triglyceride levels in the blood stay elevated around the clock instead of rising briefly after meals and settling back down.

Chemically, a triglyceride is three fatty acids attached to a glycerol backbone, which is where the name comes from. In the bloodstream, they travel inside particles alongside cholesterol, which is why the two get measured together on a lipid panel and why they’re so often confused. They are not the same thing: cholesterol is a waxy substance your body uses to build cells and hormones, while triglycerides are stored fuel. According to MedlinePlus, the distinction matters because the two respond to different habits and carry somewhat different risks — a theme this article will keep returning to.

What do the triglyceride numbers on my lab report mean?

Most US labs report triglycerides in milligrams per deciliter (mg/dL), and the categories used by mainstream medical organizations, including the Mayo Clinic and Cleveland Clinic, are consistent:

Category	Fasting level (mg/dL)
Normal	Below 150
Borderline high	150–199
High	200–499
Very high	500 and above

A few notes on reading your own report. First, one elevated result is a data point, not a verdict. Triglycerides swing with recent meals, alcohol, illness, and even stress, so clinicians typically confirm a high reading with a repeat test before drawing conclusions. Second, the categories are not cliffs. A reading of 155 and a reading of 145 describe nearly identical biology; risk rises along a gradient, not at a threshold.

Third — and this is the part that deserves the most attention — the “very high” category signals a different kind of problem. Below 500, the main concern is long-term cardiovascular risk. At 500 and above, and especially near 1,000, triglycerides can trigger acute pancreatitis, a painful and potentially serious inflammation of the pancreas. That’s not a someday risk; it’s a now risk, and it changes how urgently the number needs addressing.

If your lab uses millimoles per liter (common outside the US), the normal cutoff is roughly 1.7 mmol/L.

Do I really need to fast before a triglyceride test?

Often, yes — but the rules have loosened. Triglycerides are the lipid value most affected by recent food, since levels naturally climb for several hours after a meal. Traditional guidance called for 9 to 12 hours of fasting so that everyone’s blood was measured under the same conditions.

In recent years, many clinicians have shifted toward non-fasting lipid panels for routine screening, a move supported by large studies showing that non-fasting values predict cardiovascular risk about as well as fasting ones — arguably better, since most of life is spent in the fed state. The NHS, for instance, notes that fasting is usually not required for a standard cholesterol check.

The practical upshot:

• For a first-time screen, follow whatever your clinician or lab instructs; either approach is legitimate.
• If a non-fasting result comes back high — particularly above roughly 400 mg/dL — expect a fasting recheck to confirm it.
• Whatever you do, don’t “study for the test.” Eating unusually cleanly for three days before your blood draw produces a flattering number that describes those three days, not your life. The measurement exists to inform decisions, and it can only do that honestly.

One more wrinkle: heavy drinking the night before a test can spike triglycerides noticeably. If your result seems out of line with your habits, mention recent alcohol to your clinician before anyone reaches conclusions.

Why do high triglycerides matter?

Two reasons, operating on two different timescales.

The slow one is cardiovascular disease. Elevated triglycerides are consistently associated with a higher risk of heart attack and stroke. The relationship is partly guilt by association — high triglycerides tend to travel with low HDL (“good”) cholesterol, insulin resistance, extra abdominal weight, and high blood pressure, a cluster clinicians call metabolic syndrome. But evidence from genetic studies suggests triglyceride-rich particles also do direct harm, contributing to the buildup of plaque in artery walls. The American Heart Association treats elevated triglycerides as a legitimate risk signal, not merely a bystander.

The fast one is pancreatitis. When triglycerides climb to very high levels — the risk grows meaningfully above 500 mg/dL and sharply near 1,000 — fat particles can overwhelm the pancreas and trigger acute inflammation. Pancreatitis announces itself with severe upper abdominal pain, often radiating to the back, with nausea and vomiting, and it frequently means a hospital stay. It is one of the few lab-report scenarios where a lipid number becomes a short-term safety issue.

There’s also a third role worth naming: triglycerides as a messenger. Because they respond so quickly to diet, alcohol, activity, and blood sugar control, a rising triglyceride trend often flags developing insulin resistance years before blood glucose crosses into the prediabetes range. Viewed that way, the number is less a threat than an early, useful piece of information — one of the more actionable lines on the entire panel.

Which is more alarming — high cholesterol or high triglycerides?

People want a ranking, and the honest answer is: it depends on how high, and it’s usually the wrong question.

For long-term cardiovascular risk, LDL cholesterol carries the stronger and more direct evidence. Decades of research show that lowering LDL reliably lowers heart attack and stroke risk, which is why LDL sits at the center of most treatment guidelines. If both numbers are moderately elevated, most clinicians will weight the LDL more heavily when estimating your overall risk.

But triglycerides win the “alarming” contest in one specific situation: very high levels. An LDL of 160 is a long-term project; a triglyceride level of 900 is a near-term pancreatitis risk that warrants prompt medical attention. Severity changes the ranking.

The wiser framing is that the two numbers answer different questions. LDL speaks mostly to cholesterol-particle burden in your arteries. Triglycerides speak to your body’s energy handling — how it’s coping with the calories, sugar, and alcohol coming in. Elevated triglycerides paired with low HDL is a classic signature of insulin resistance, and that pattern matters even when LDL looks respectable.

In practice, your clinician won’t judge either number in isolation. They’ll fold both into a broader risk picture that includes blood pressure, blood sugar, smoking status, age, and family history. A lipid panel is one instrument in the orchestra; the risk assessment is the whole piece. If you’re deciding where to spend your worry, spend it on the overall pattern — and on the habits that improve every line at once.

What foods cause triglycerides to be high?

Here’s the part that surprises people: the biggest dietary drivers of triglycerides are usually not fatty foods. They’re sugary and starchy ones.

When you take in more sugar and refined carbohydrate than your body can use, the liver converts the surplus into triglycerides and exports them into the bloodstream. Fructose — half of table sugar and the dominant sugar in many sweetened drinks — is especially efficient at this, because the liver processes it directly. That’s why the foods most consistently linked to elevated triglycerides read like a snack aisle inventory:

• Sugar-sweetened beverages: soda, sweet tea, energy drinks, juice drinks, and elaborate coffee-shop concoctions
• Sweets and baked goods: candy, pastries, cookies, desserts
• Refined starches: white bread, white rice, many crackers and chips, in quantities beyond what your activity level burns
• Alcohol, in any form — it deserves its own section below
• Foods high in saturated and trans fats, which contribute, though generally less powerfully than sugar and alcohol do for this particular number

The flip side is genuinely encouraging. Diets built around vegetables, fruit (whole, not juiced), legumes, whole grains, nuts, olive oil, and fish — the Mediterranean pattern, broadly — are consistently associated with lower triglycerides. Fiber slows the absorption of carbohydrate, blunting the post-meal surge the liver would otherwise convert to fat.

If you change only one thing, the evidence points clearly at liquid sugar. A daily 20-ounce soda delivers roughly 65 grams of sugar with no fiber to slow it down — close to a direct infusion for your liver’s triglyceride assembly line.

Alcohol: the driver almost everyone underestimates

If sugar is triglycerides’ best-known accomplice, alcohol is the one that keeps slipping past the interview. Ounce for ounce, it may be the most potent everyday driver of high triglycerides — and the most commonly overlooked when people audit their diets.

The mechanism runs through the liver, which treats alcohol as a priority to clear. While it’s busy metabolizing your drink, it slows its normal fat processing and, in the process, increases triglyceride production. The effect is dose-dependent: the more and the more often you drink, the higher the levels tend to run. In people whose triglycerides are already elevated, even amounts generally described as moderate can produce a measurable bump — sensitivity varies considerably from person to person.

The type of drink matters less than people hope. Beer, wine, and spirits all deliver alcohol, and sweetened cocktails add a second insult by pairing it with sugar. A frozen margarita is, from your liver’s perspective, a two-front campaign.

What the evidence supports:

• If your triglycerides are borderline or high, reducing alcohol is one of the fastest, most reliable ways to move the number — many people see a difference within weeks.
• If your triglycerides are very high (500 mg/dL or above), mainstream guidance, including from the Cleveland Clinic, is to stop drinking entirely until levels are controlled, because alcohol compounds the pancreatitis risk.

None of this requires a dramatic public renunciation. A quiet experiment — four weeks with little or no alcohol, then a repeat lab — will tell you more about your own biology than any general statistic can.

How can I get my triglycerides down fast?

“Fast” is a fair word here, because triglycerides genuinely are the sprinter of the lipid panel. LDL cholesterol shifts over months; triglycerides can fall meaningfully in two to six weeks when the inputs change. The moves with the strongest evidence, roughly in order of impact for most people:

• Eliminate sugary drinks. Soda, sweet tea, juice, energy drinks, sweetened coffee. For many people this single change does more than everything else combined.
• Cut alcohol sharply or pause it. As above — the response is often quick and visible on the next lab.
• Trim refined carbohydrates. Swap white bread, white rice, and pastries for whole grains, legumes, and vegetables; the fiber slows the sugar delivery your liver converts to fat.
• Move most days. Aim toward at least 150 minutes of moderate aerobic activity weekly — brisk walking counts. Exercise activates the enzyme that clears triglycerides from the blood, and a single session lowers levels for hours afterward.
• Lose a modest amount of weight if you carry extra. Even 5 to 10 percent of body weight — 9 to 18 pounds for someone at 180 — can lower triglycerides on the order of 20 percent, per American Heart Association reviews.
• Eat fatty fish twice a week. Salmon, sardines, mackerel, and trout supply omega-3 fats with triglyceride-lowering effects.

One caution about “fast”: if your level is 500 mg/dL or higher, lifestyle changes should happen alongside prompt medical care, not instead of it. At that altitude, speed matters for a different reason.

Why sugar and refined carbs hit triglycerides so hard

The connection between a can of soda and a fat level in your blood feels counterintuitive, so it’s worth walking through the plumbing.

Your liver is the body’s metabolic clearinghouse. When carbohydrate arrives faster than your muscles and organs can burn it — and faster than your limited glycogen storage can absorb it — the liver converts the overflow into fatty acids, packages them as triglycerides, and ships them out in particles called VLDL. This process, de novo lipogenesis, is essentially the body manufacturing fat from sugar. It runs constantly at a low level; a high-sugar diet turns the dial up.

Fructose deserves its specific reputation. Glucose can be used by nearly every cell in the body, so it disperses. Fructose is handled almost entirely by the liver, meaning a sweetened drink delivers its fructose load to the triglyceride factory with no intermediate stops. Whole fruit is a different story: the same fructose arrives wrapped in fiber, water, and volume, slowing absorption dramatically and, in the amounts people actually eat, showing no comparable effect on triglycerides in the research. The problem is concentrated, liquid, fiber-free sugar — not apples.

Insulin resistance amplifies the whole cycle. When cells respond sluggishly to insulin, the liver keeps producing triglyceride-rich particles while the enzymes that clear them work less efficiently — production up, clearance down. This is why high triglycerides so often appear alongside rising blood sugar, and why the same lifestyle changes improve both. You aren’t treating a number; you’re recalibrating an energy system.

Exercise and weight: what the evidence actually shows

Exercise lowers triglycerides through a mechanism you can almost picture. Working muscle ramps up lipoprotein lipase, the enzyme stationed along blood vessel walls that pulls triglycerides out of circulation for fuel. The effect begins with a single workout — triglycerides run lower for hours afterward, particularly after meals — and compounds when activity becomes routine.

What the research supports, in practical terms:

• Moderate aerobic activity — brisk walking, cycling, swimming, dancing — for at least 150 minutes a week is the evidence-backed floor, consistent with American Heart Association guidance.
• Consistency beats heroics. Five 30-minute walks outperform one exhausting Saturday, partly because each session refreshes that clearance effect.
• People who start with higher triglycerides tend to see larger drops, which is a rare instance of biology being encouraging.
• Strength training helps too, mainly by building muscle that burns more fuel at rest, though the aerobic evidence is stronger for this particular number.

Weight interacts with all of it. Visceral fat — the deep abdominal kind — is metabolically noisy, feeding fatty acids to the liver and worsening insulin resistance. That’s why modest weight loss punches above its scale reading: losing 5 to 10 percent of body weight is associated with triglyceride reductions of roughly 20 percent, alongside improvements in blood sugar and blood pressure.

Notice what’s absent from this section: perfection. The triglyceride response doesn’t require a gym membership, a race bib, or a transformed body. It requires movement your week can actually absorb, repeated until it’s boring.

Do fish oil and omega-3s really lower triglycerides?

This is one of the better-supported claims in the supplement conversation — with important fine print.

The marine omega-3 fatty acids EPA and DHA genuinely lower triglycerides. They reduce the liver’s production of triglyceride-rich particles and improve their clearance from the blood. The effect is dose-dependent: the modest amounts in a standard drugstore supplement produce modest changes, while the higher amounts used in clinical settings can lower triglycerides substantially — reductions of 20 to 30 percent or more are reported in studies of people who start with high levels.

Now the fine print, which matters:

• Food first. Eating fatty fish — salmon, sardines, mackerel, herring, trout — twice a week is the foundation mainstream guidelines actually recommend. Fish delivers omega-3s along with protein that often displaces less helpful foods from the plate.
• High-dose omega-3 is a medical decision, not a shopping decision. The amounts that meaningfully move very high triglycerides belong under clinical supervision, because dosing, product quality, and interactions all need a professional eye. Over-the-counter supplements vary widely in content and purity.
• Lower triglycerides don’t automatically mean fewer heart attacks. Trials of omega-3 preparations have produced mixed cardiovascular results — some positive, some neutral. The evidence that omega-3s lower the triglyceride number is solid; the evidence about downstream outcomes is more complicated, and an honest article says so.

A reasonable strategy: put fish on the menu twice a week, and bring the supplement question to your clinician with your actual lab numbers in hand rather than answering it in a store aisle.

Health conditions and medications that raise triglycerides

Sometimes the lifestyle audit comes up clean and the number stays high anyway. Before frustration sets in, it’s worth knowing that triglycerides can be pushed up by conditions and treatments that have nothing to do with your grocery cart.

Medical conditions associated with elevated triglycerides include:

• Type 2 diabetes and prediabetes — poorly controlled blood sugar is one of the most common drivers, through the insulin-resistance mechanism described earlier
• An underactive thyroid (hypothyroidism) — a slowed metabolism slows lipid clearance, and treating the thyroid often improves the lipid panel
• Chronic kidney disease and some liver conditions
• Metabolic syndrome — the cluster of abdominal weight, high blood pressure, low HDL, and elevated blood sugar
• Pregnancy — triglycerides rise normally, especially in the third trimester, and usually settle afterward, though very high levels need monitoring

Certain prescription medicines can also raise triglycerides as a side effect, including some used for blood pressure, hormone-related conditions, mood disorders, immune suppression, and HIV. This is emphatically not a reason to stop any medication on your own — the condition being treated almost always matters more than the lipid side effect. It is a reason to make sure your prescriber sees your lipid results, because alternatives or adjustments sometimes exist.

The practical takeaway: a stubbornly high triglyceride reading despite genuine lifestyle effort is a signal to look upstream. Ask your clinician whether a thyroid check, a blood sugar assessment, or a medication review makes sense. Finding a treatable cause is good news wearing a lab coat.

Can high triglycerides be cured?

“Cured” implies something is eradicated and stays gone regardless of what you do next. By that definition, no — and the distinction is worth being precise about, because it shapes how people succeed or fail at this.

High triglycerides are better understood as a state than a disease. For most people, the state reflects an ongoing mismatch between energy coming in — particularly sugar, refined carbohydrate, and alcohol — and energy being used. Change the inputs and the number falls, often impressively. Restore the old inputs and it climbs right back, usually within weeks. The condition is controllable, frequently to fully normal levels, but it’s controlled by the habits that remain in place, not fixed by the ones you practiced last spring.

There are honest exceptions to the optimism. People with strong genetic drivers may not reach normal levels through lifestyle alone, and people whose triglycerides ride on another condition — untreated hypothyroidism, uncontrolled diabetes — need that condition addressed first. For very high levels, clinicians often discuss prescription options alongside lifestyle changes, because the pancreatitis risk justifies using every available tool. None of that diminishes the lifestyle levers; it means they’re necessary but not always sufficient.

Reframing helps here. Nobody asks whether being well-rested can be “cured” into permanence; sleep is something you keep doing. Triglycerides work the same way. The realistic goal isn’t a cure — it’s a set of sustainable habits that keep the number in a healthy range, verified by an occasional lab test. Sustainable is the operative word: the plan you can still follow in February beats the perfect one you abandon by Thanksgiving.

When genetics is part of the story

Some families pass down high triglycerides the way others pass down a nose. Inherited conditions — familial hypertriglyceridemia and familial combined hyperlipidemia among them — cause elevated levels that show up young, run through relatives, and respond only partially to lifestyle change. A rarer disorder, familial chylomicronemia syndrome, can drive triglycerides into the thousands and carries a serious pancreatitis risk from childhood.

Clues that genetics may be involved:

• Triglycerides above roughly 500 mg/dL, especially without an obvious lifestyle explanation
• A parent or sibling with very high triglycerides, early heart disease, or unexplained pancreatitis
• High readings at a young age or a normal weight
• Small yellowish bumps on the skin (eruptive xanthomas), which can appear when levels are extremely high

If any of this sounds familiar, tell your clinician about your family history explicitly — it changes the workup, may prompt earlier or more aggressive management, and can make screening relatives worthwhile. The Cleveland Clinic notes that genetic forms often require prescription treatment layered on top of lifestyle measures, not as a replacement for them.

Two things are worth saying to anyone in this group. First, lifestyle still matters — diet, alcohol, and activity determine how high a genetic tendency actually runs, and in inherited cases the same triggers can produce outsized spikes. Second, a genetic cause is not a verdict of failure. Discovering that your biology sets a harder baseline isn’t a character assessment; it’s information that lets you and your clinician aim the right tools at the right target.

When to see a doctor about high triglycerides

High triglycerides themselves cause no symptoms — no fatigue, no headaches, no telltale signs. That silence is exactly why testing matters, and why certain situations call for a clinician rather than a self-directed plan.

Seek urgent medical care if you develop severe upper abdominal pain — especially pain that bores through to your back — with nausea or vomiting. These are hallmark symptoms of acute pancreatitis, and when triglycerides are very high, pancreatitis is a genuine emergency.

Make a prompt appointment (don’t wait for the annual physical) if:

• A lab result shows triglycerides of 500 mg/dL or higher
• You have high triglycerides plus diabetes, known heart disease, or a history of pancreatitis
• You’re pregnant and have been told your triglycerides are elevated
• You notice small yellowish bumps appearing on your skin

Bring it up at a routine visit if your levels sit in the borderline or high range, you haven’t had a lipid panel in several years, or close relatives have had very high triglycerides or early heart disease. Most adults should have lipids checked every four to six years, and more often when results or risk factors warrant — your clinician can set the right interval.

One final encouragement: come with questions, not apologies. A high triglyceride reading is not a moral report card, and clinicians see these numbers all day. The most productive appointments happen when patients treat the result as shared data — which, after everything this article has covered, is exactly what it is.

Frequently asked questions

How can I get my triglycerides down fast?

The fastest evidence-backed moves are cutting sugary drinks, sharply reducing or pausing alcohol, trimming refined carbohydrates, and getting at least 150 minutes of moderate aerobic activity weekly. Triglycerides respond quickly — many people see meaningful drops on a repeat lab within two to six weeks. Modest weight loss of 5 to 10 percent adds a further reduction of roughly 20 percent. If your level is 500 mg/dL or higher, make these changes alongside prompt medical care, not instead of it.

What foods cause triglycerides to be high?

Sugary and refined-carbohydrate foods are the main dietary culprits: soda and other sweetened drinks, candy, pastries, white bread, and white rice in excess. Your liver converts surplus sugar — especially fructose from sweetened beverages — directly into triglycerides. Alcohol is another major driver. Foods high in saturated and trans fats contribute too, though generally less powerfully than sugar and alcohol for this particular number. Whole fruit, despite containing fructose, is not a meaningful concern in normal amounts.

Which is more alarming, high cholesterol or high triglycerides?

It depends on how high each is. For long-term heart disease risk, elevated LDL cholesterol carries stronger evidence and usually gets more weight in treatment decisions. But very high triglycerides — 500 mg/dL and above — become the more urgent problem because they can trigger acute pancreatitis in the near term. Clinicians assess both numbers together with blood pressure, blood sugar, smoking, and family history, so the overall risk pattern matters more than either value alone.

Can high triglycerides be cured?

Not cured in the sense of permanently eliminated, but very often fully controlled. Triglycerides reflect ongoing energy balance, so levels typically normalize when sugar, alcohol, and refined carbohydrates come down and activity goes up — and they climb back if old habits return. People with genetic forms or underlying conditions like untreated hypothyroidism or uncontrolled diabetes may also need medical treatment. The realistic goal is sustainable habits that keep levels in range, confirmed by periodic testing.

Do I need to fast before a triglyceride test?

Follow your clinician’s or lab’s instructions — both fasting and non-fasting panels are legitimate. Traditional practice required 9 to 12 hours of fasting because triglycerides rise after meals, but large studies show non-fasting values predict cardiovascular risk well, and many clinicians now use them for routine screening. If a non-fasting result comes back high, expect a fasting recheck to confirm. Avoid heavy drinking the night before either type of test, since alcohol can spike the result.

What level of triglycerides is dangerous?

The risk of acute pancreatitis rises meaningfully at 500 mg/dL and becomes substantial near 1,000 mg/dL, which is why levels in that range warrant prompt medical attention rather than lifestyle changes alone. Below 500, the concern is long-term cardiovascular risk rather than immediate danger: 150 to 199 mg/dL is borderline high and 200 to 499 is high. Risk rises along a gradient, so a confirmed elevated result at any level is worth discussing with your clinician.

Does alcohol raise triglycerides?

Yes, and it’s one of the most underestimated drivers. The liver prioritizes clearing alcohol, slowing its normal fat processing and increasing triglyceride production in the process. The effect is dose-dependent, and in people with already-elevated levels, even moderate drinking can produce a measurable bump. Beer, wine, and spirits all count, and sugary cocktails add a second hit. With very high triglycerides — 500 mg/dL or above — standard guidance is to stop alcohol entirely until levels are controlled.

Can thin people have high triglycerides?

Yes. While extra weight — especially abdominal fat — is a common contributor, triglycerides can run high in people of any body size. Genetics is a frequent explanation, particularly when levels are very high or run in families. Diet quality matters independently of weight: a lean person consuming lots of sugar, refined carbs, or alcohol can still produce elevated levels. Underlying conditions such as an underactive thyroid, diabetes, or kidney disease, and certain medications, can also raise triglycerides regardless of body size.

Do fish oil supplements lower triglycerides?

Marine omega-3 fatty acids genuinely lower triglycerides, with the effect depending on dose — standard drugstore amounts produce modest changes, while the higher amounts used clinically can cut levels by 20 to 30 percent or more in people who start high. However, high-dose omega-3 should be supervised by a clinician, over-the-counter products vary in quality, and trials of omega-3 preparations have shown mixed effects on actual heart outcomes. Eating fatty fish twice weekly remains the guideline-backed foundation.

How long does it take to lower triglycerides?

Faster than most lab values. Because triglycerides reflect recent energy intake, meaningful drops often appear within two to six weeks of cutting sugary drinks, reducing alcohol, trimming refined carbs, and exercising regularly — which is why clinicians commonly recheck a lipid panel about six to twelve weeks after lifestyle changes begin. Weight-loss-driven improvements accumulate more gradually over months. The catch is symmetry: levels climb back just as quickly if old habits return, so durability matters more than speed.

References

• Triglycerides — MedlinePlus
• Triglycerides & How to Lower Them — Cleveland Clinic
• High cholesterol — NHS

This article is for general information only and is not a substitute for professional medical advice. Please consult a qualified doctor about your individual situation.