Triglyceride is one of the major fatty substances in the blood. Another is cholesterol. High blood levels of triglycerides are often associated with high cholesterol levels, which are a primary cause of heart disease. An extremely high level of triglycerides in the blood also increases the risk of pancreatitis (inflammation of the pancreas).

Each triglyceride molecule consists of one molecule of glycerol combined with three molecules of fatty acids. Triglycerides are consumed in food. During digestion, they break down into separate molecules of fatty acids and glycerol. These molecules may be used by cells for energy, or they may be recombined into triglycerides and stored as fat for later use.

In adults, a triglyceride level of less than 200 milligrams per deciliter of blood is considered desirable. Higher triglyceride levels are often associated with an increased risk of heart disease. People who have triglyceride levels of more than 1,000 milligrams per deciliter are at high risk of pancreatitis.

Several factors lead to elevated triglyceride levels. They include alcohol, stress, weight gain, certain medications, and a diet high in carbohydrates. People can lower their triglyceride levels by reducing the amount of calories and fat in their diet and by exercising regularly.