Hypertriglyceridemia: Prevention

To prevent hypertriglyceridemia, attention must be paid to reducing individual risk factors.

Behavioral risk factors

• Diet
  • Increased intake of:
    • Calories (as fat or rapidly metabolized carbohydrates).
    • Triglycerides (neutral fats, dietary fat) – animal fats.
    • Trans fatty acids (10-20 g/day; e.g., baked goods, chips, fast food products, convenience foods, fried foods such as French fries, breakfast cereals with added fat, snacks, confectionery, dry soups).
    • Carbohydrates (including fructose), this causes an increased de novo lipogenesis (“new fatty acid synthesis”); the ingestion of fructose leads postprandially (after a meal) within 24 hours to an increase in triglyceride concentration
  • Micronutrient deficiency (vital substances) – see prevention with micronutrients.
• Consumption of stimulants
  • Alcohol (woman: > 20 g/day; man > 30 g/day).
  • Tobacco (smoking)
• Physical activity
  • Physical inactivity
• Psycho-social situation
  • Stress
• Overweight (BMI ≥ 25; obesity).