Foods That Elevate Triglycerides

Controlling triglyceride levels are necessary for optimum heart health. The higher your triglycerides level, the greater your risk for serious conditions such as heart disease or stroke. All calories that are consumed and not immediately used are converted to triglycerides and stored in fat cells. Many of the foods in supermarkets, as well as in restaurants around the United States, are packed with ingredients that will elevate triglyceride levels that eventually may contribute to health problems.

Sugar

• Foods and beverages containing sugar can elevate triglycerides, and they also increase blood sugar levels drastically in the body immediately after they are consumed. Refined foods containing white flour can have the same effect on blood sugar levels. Foods containing sugar that should be avoided include: honey, jams, candy, regular soda, fruit drinks and sports drinks.

Alcohol

• Alcohol is also known to elevate triglyceride levels because the calories from alcohol that aren't used right away will be stored as fat. Beer, hard liquor such as whiskey, tequila and rum, liqueurs and wine all can lead to large changes in triglyceride levels even by consuming only a small amount on occasion.

Saturated Fats

• Animal fats, lard, butter and shortening are candidates for elevating triglycerides. Saturated fats can be substituted with monounsaturated and polyunsaturated fats, such as canola oil or sunflower oil, for those who have high triglycerides.

Trans Fats

• Trans fans can be found in foods such as margarine, fried foods, fast food, snack cakes, pastries, cakes and pies. Like saturated fat, trans fat can also be substituted with monounsaturated and polyunsaturated fats to help prevent elevated triglycerides, but they still should be used in moderation.

Fried Foods

• Any foods that are deep fried or breaded, including various foods from fast food restaurants, are known to elevate triglyceride levels because of their high fat content. Most food items already contain some level of fat, and the fat is simply being multiplied when fried in more fat.