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Triglycerides/Hypertriglyceridemia
Published in Charles Theisler, Adjuvant Medical Care, 2023
Triglycerides are a type of lipid, or fat, found in the blood. The body converts extra calories into triglycerides and stores them in fat cells. Untreated or uncontrolled high blood triglyceride levels increase the risk of serious complications such as coronary heart disease, cardiovascular events, and stroke. Very high blood triglycerides can also increase the risk of acute pancreatitis, which is inflammation of the pancreas that causes severe pain in the abdomen.1 High triglycerides can be a sign of other comorbid conditions that increase the risk of heart disease and stroke, such as obesity and metabolic syndrome (also known as insulin resistance syndrome) which is a cluster of conditions that includes too much fat around the waist, high blood pressure, high triglycerides, high blood sugar, and abnormally low high-density lipoprotein (HDL) cholesterol levels).2
The Follow-Up Metabolic Medicine Hospital Consultation
Published in Michael M. Rothkopf, Jennifer C. Johnson, Optimizing Metabolic Status for the Hospitalized Patient, 2023
Michael M. Rothkopf, Jennifer C. Johnson
Most labs have an upper limit of normal for triglycerides at ~150 mg/dL. But this range is not generally adhered to during nutritional support. After all, the 150 limit pertains to a patient that is fasting. The patient on PN or tube feeding is usually receiving nutrition continuously, including during the blood draws. Even if nutrition was held briefly during blood draws, it would not be sufficient to yield fasting conditions. If you wanted to measure a fasting triglyceride, all forms of nutrition would need to be held for at least 8 hours (possibly 12).
Dyslipidemia
Published in Jahangir Moini, Matthew Adams, Anthony LoGalbo, Complications of Diabetes Mellitus, 2022
Jahangir Moini, Matthew Adams, Anthony LoGalbo
Triglycerides are the most common form of fat in the bloodstream. A triglyceride is made up of three fatty acid chains that are linked together by a molecule of glycerol. As we consume food, gastrointestinal enzymes break down fats into component fatty acids. These are reassembled to create particles of triglycerides, which cannot easily move through the bloodstream. Therefore, triglycerides combine with cholesterol and protein, forming lipoproteins.
Lipid profiles of HIV-infected diabetic patients
Published in Journal of Endocrinology, Metabolism and Diabetes of South Africa, 2023
Clive Sydney, Louansha Nandlal, Firoza Haffejee, Jamila Kathoon, Thajasvarie Naicker
The prevalence of adult DM in Africa is 19.8 million.12 Diabetes is a metabolic disorder, characterised by an impairment of insulin production/action, which results in abnormal metabolism of carbohydrates, leading to elevated levels of blood glucose.13 The impaired activity of the hormone insulin is unable to regulate blood sugar levels. Diabetes is the second leading underlying cause of death in SA and the number one leading underlying cause of death for females.14 The prevalence of DM in SA has tripled from 4.5% in 2010 to 12.7% in 2019. In 2019, diabetes affected approximately 4.58 million people between 20 and 79 years old.15 Notably, another grave public health challenge in SA that leads to metabolic diseases such as diabetes is obesity, which progresses to dyslipidaemia. Dyslipidaemia is characterised by abnormal lipid components in plasma, which can lead to CVD. The varying levels of both high-density lipoprotein (HDL) and low-density lipoprotein (LDL) have a strong association with the incidence of CVD development. Decreased HDL indicates marked abnormalities while increased LDL results put individuals at cardiovascular risk.16 High levels of triglycerides have also been associated with cardiovascular risk.
Hypercholesterolemia due to lipoprotein-X manifesting as pseudohyponatremia in a patient with cholestasis
Published in Baylor University Medical Center Proceedings, 2023
Farhan Azad, Norah Abu Mughaedh, Abdurahman Alloghbi, Ibrahim Tawhari
Pseudohyponatremia is an artifactual reduction of serum sodium and is defined by a serum concentration of <135 mEq/L in the presence of a normal serum osmolality (280–300 mOsm/kg).1 It occurs when plasma water volume, which typically constitutes 93% of serum, deviates due to lipid or protein accumulation in the nonaqueous component. The most common cause is elevated plasma protein, followed by triglycerides >1500 mg/dL, with hypercholesterolemia being a rare cause. A literature review revealed a sparse number of recent cases, with four cases associated with graft-vs-host disease after bone marrow or stem cell transplantation, three cases related to primary biliary cirrhosis, and one case with obstructive liver disease.2 Pseudohyponatremia caused by lipoprotein-X (Lp-X) accumulation in severe hepatic cholestasis is atypical.3
Comparative study of dietary fat: lard and sugar as a better obesity and metabolic syndrome mice model
Published in Archives of Physiology and Biochemistry, 2023
Victor Hugo Dantas Guimarães, Deborah de Farias Lelis, Luis Paulo Oliveira, Luciana Mendes Araújo Borém, Felipe Alberto Dantas Guimarães, Lucyana Conceição Farias, Alfredo Mauricio Batista de Paula, André Luiz Sena Guimarães, Sérgio Henrique Sousa Santos
In our study, we also observed an altered lipid profile in mice treated with high-fat/high-sugar diets, especially those fed with HBLS and HLHS. Increased total cholesterol, triglycerides, and VLDL-cholesterol levels were found mainly in mice treated with the aforementioned diets. Lard and butter usually have higher contents of saturated fatty acids (Almeida et al.2009), and although recent evidence has disregarded the harmful effects of these molecules on increasing cardiometabolic risk, the combination of fat and sugar augment the risk for metabolic disorders and is closely associated with adverse health outcomes (DiNicolantonio et al.2016). The lipid profile is connected to increased risk of cardiometabolic complications (Sanchez-Bayle et al.2008). Interestingly, studies report that a high-sugar diet may not only increase triglyceride levels but shift the molecules towards low-density particles (Krauss 2001). However, the literature is still controversial regarding which type of fat is “healthier”, as both (saturated and unsaturated) display benefits and harmful effects (DiNicolantonio and O'Keefe 2018).