Causes and Treatment For High Triglyceride Levels
Your body’s major source of energy comes from a type of fat found in your body called triglycerides. After you eat a meal, your body takes in calories that it needs right away and then puts the other calories to be used for later into “storage” which is inside of your fat cells. These calories are then divvied up and released thought the day to give your body energy between meals. A person of a healthy weight does not have to worry about an excess of these fat cells, but those who carry a high level can be diagnosed with hypertriglyceridemia.
Hypertriglyceridemia can be caused by many different things. Among them are obesity, hypothyroidism (under active thyroid gland), and kidney disease, drinking an ongoing, excessive amount of alcohol and eating a larger calorie intake than your body needs. Certain drugs are also related to causing hypertriglyceridemia as well. Those who take Tamoxifen, steroids, beta blockers, estrogen, birth control pills and diuretics are also at risk of having a high triglyceride level. Be aware too, that heredity also has a lot to do with an elevated level. If you have a family member who is known to have hypertriglyceridemia, you will need to take extra precautions to keep you levels down to a normal state. A normal level is around 150 and can be considered high if it reaches past a 200 level. A simple blood test will be able to determine what your level is.
There is a simple treatment for having a high triglyceride level. This solution will not be found in a pill form and is not a magical remedy. The treatment is a complete lifestyle change that begins with your diet. If you are obese or overweight, you must being down your caloric intake in all areas, such as proteins, dairy carbohydrates and sugar. Try getting active and exercising at a minimum of 30 minutes a day, at least 5 days a week. Limit your alcohol intake as well. Adding Omega 3 fatty acids from certain fish can help control your hypertriglyceridemia. These acids can be found in salmon, trout, herring, tuna and mackerel.
Source by Matt Murren