Good day.
Perhaps a somewhat layman's question, but could you please explain the terms: triglycerides, triacylglycerols? Which of these terms is more correct in terms of formal usage? Which of the parameters is most important in the practice of a nutritionist (also from a health perspective) during a standard examination of cholesterol (HDL, LDL) and fats in the blood? What do these data indicate for me?
Thank you.
Triglycerides and triacylglycerols are synonyms, both terms are commonly used in the literature. They are the main component of fats, composed of glycerol and three fatty acid molecules. The body separates fatty acids from them through the process of lipolysis, which are then metabolized.
In practice, concerning nutrition, you should always be interested (in addition to triglycerides) in parameters of the total amount of cholesterol, including HDL and LDL fractions, from which the so-called atherogenic index is calculated. This is a value that indicates the risk of developing atherosclerotic processes and is thus related to cardiovascular diseases (this also applies to elevated triglyceride levels in the blood).
Themes: Weight loss Triglycerides Cholesterol
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.