Triglycerides account for the largest proportion of fats in the diet, in the adipose tissue (fat tissue), and in the blood.

Immediately after a meal, triglycerides appear in the blood as the major constituents of chylomicrons.

Triglycerides are a storage form of energy. They are stored in adipose tissue and muscles and are gradually released and metabolized between meals according to the energy needs of the body.

Research has shown that quite a large number of people who have heart disease also have high triglyceride levels. On the other hand, some people with very high triglyceride levels show no signs of plaque buildup. For this reason, experts can't be sure that triglycerides are a direct cause of atherosclerosis.

High triglyceride levels are often associated with low HDL-C ("Healthy") cholesterol. Elevated triglycerides are also associated with an increased tendency for blood to clot, which can increase the risk of a heart attack or stroke.

Weight loss, reduction in alcohol intake, exercise and good control of diabetes often normalizes triglyceride levels. Reducing the amount of simple sugars and refined carbohydrates (soft drinks, sweets, juices, excess white bread and pasta) and the amount of all sources of fat greatly reduces triglyceride levels. Omega 3 fats also help lower triglycerides.