Triglycerides are the most common form of fat found in the body and in food. After eating, the body converts unused calories — particularly from carbohydrates and alcohol — into triglycerides, which are stored in fat cells and released for energy between meals. In the bloodstream, triglycerides are carried within VLDL and chylomicron particles.

Elevated triglycerides (hypertriglyceridaemia) are strongly associated with insulin resistance, metabolic syndrome, type 2 diabetes, obesity, high refined carbohydrate intake, alcohol consumption, and certain medications. Very high triglycerides (above 10 mmol/L) increase the risk of acute pancreatitis. Triglycerides must be measured fasting for accurate results, as they rise transiently after every meal.