What does triglyceride mean?
A triglyceride is a type of fat consisting of a glycerol molecule chemically joined to three fatty acids. It is the main form in which fat occurs in food and is also the principal form in which the human body stores excess energy. After eating, dietary triglycerides are absorbed, transported through the bloodstream within lipoproteins, and eventually stored in adipose tissue or used for energy. In health discussions, triglycerides usually refers to triglyceride levels measured in blood. Elevated levels can occur because of diet, excess body weight, diabetes, smoking, or certain medications, and persistently high levels may increase cardiovascular risk. The word is therefore common in nutrition and medical guidance, though it has a more technical sound than the everyday word “fat.” In chemistry, a triglyceride may refer to an individual molecule, while “triglycerides” often denotes the broader class of compounds.
nounA triglyceride is an organic compound formed by the combination of one glycerol molecule with three fatty acids. Triglycerides are the principal form of fat in the diet and in the body's fat stores.
- A chemical compound consisting of glycerol esterified with three fatty acids; triglycerides collectively constitute most dietary and stored body fat.
- A triglyceride measured in blood as part of assessing lipid levels and cardiovascular risk.
"The doctor recommended dietary changes to help lower her blood triglyceride levels."
"Rich meals can raise blood triglyceride levels, while exercise and dietary fibre may help lower them."
"The researchers measured triglycerides and cholesterol in each participant's blood sample."
The plural is used for the class of compounds, for multiple fat molecules, and especially for triglyceride levels measured in blood.
"Her triglycerides remained within the range considered desirable."
Triglyceride is essentially a three-pronged fat molecule: one glycerol unit joined to three fatty acids.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does triglyceride come from?
The word combines the prefix “tri-,” meaning three, with “glyceride,” a chemical term derived from glycerin or glycerol. The glycer- element ultimately comes through Latin from Greek glykeros, meaning “sweet,” referring to the sweet taste of glycerol. The “tri-” element reflects the defining structure of these compounds: three fatty-acid groups attached to one glycerol unit.
How triglyceride is actually used
The term is primarily used in medicine, nutrition, biochemistry, and food science. In clinical contexts, it commonly refers to a measured blood lipid, often in the plural as “triglycerides.”
Easily confused with triglyceride
A glyceride is a general ester formed from glycerol and a fatty acid, whereas a triglyceride specifically contains three fatty-acid groups attached to glycerol.