triglyceride /trīglis″ərīd/ , a simple fat compound consisting of three molecules of fatty acid (e.g., oleic, palmitic, or stearic) and glycerol. Triglycerides make up most animal and vegetable fats and are the principal lipids in the blood, where they circulate within lipoproteins. The total amount of triglyceride and the amount, proportion, and kinds of lipoproteins are important in the diagnosis and treatment of many diseases and conditions, including diabetes, hypertension, and heart disease. Normally the total amount of triglyceride in the blood does not exceed 200 to 300 mg/dL. For improved metabolic health and protection to the heart and blood vessels, the American Heart Association recommends an optimum fasting triglyceride level of 100 mg/dL.
