Triglycerides: Normal Range and Causes of High Levels

Triglycerides are a type of fat in the blood, distinct from cholesterol, though they're measured as part of the same lipid panel. Excess calories the body doesn't use immediately are converted to triglycerides and stored in fat cells.

Reference Ranges

• Normal: below 150 mg/dL
• Borderline high: 150–199 mg/dL
• High: 200–499 mg/dL
• Very high: 500 mg/dL or above

Very high triglycerides also carry a risk of pancreatitis, separate from the cardiovascular risk associated with more moderate elevations.

What Raises Triglycerides

• Excess calorie intake, particularly from refined carbohydrates and sugar
• Excess alcohol consumption
• Being overweight or having obesity
• Physical inactivity
• Poorly controlled diabetes
• Certain medications and underlying conditions (including thyroid and kidney disorders)

Testing Note

Unlike LDL and HDL, triglyceride levels are meaningfully affected by recent food intake, which is why fasting before a lipid panel is often recommended specifically for an accurate triglyceride reading.