Triglycerides:
Triglycerides are a type of fat that is stored in adipose tissue and can be used for energy. High levels of triglycerides in the blood are associated with insulin resistance and an increased risk of developing type 2 diabetes.
High levels of triglycerides in the blood have been associated with an increased risk of cardiovascular disease (CVD). Triglycerides are a type of fat that is stored in adipose tissue and can be used for energy. When triglyceride levels are high, they can accumulate in the walls of blood vessels and contribute to the development of atherosclerosis, a condition in which plaque builds up in the arteries and reduces blood flow to the heart and other organs.
High levels of triglycerides in the blood can also contribute to the development of acute pancreatitis, a condition in which the pancreas becomes inflamed and damaged. Acute pancreatitis can cause severe abdominal pain, nausea, vomiting, and fever, and can be life-threatening in some cases.
Several studies have investigated the effects of omega-3 fatty acid supplementation on triglyceride levels and cardiovascular outcomes. Overall, the evidence suggests that omega-3 fatty acid supplementation can lower triglyceride levels and may reduce the risk of cardiovascular events, particularly in individuals with high triglyceride levels or existing cardiovascular disease.
Publications where this method have been used:
Microbiome connections with host metabolism and habitual diet from 1,098 deeply phenotyped individuals.Asnicar F, Berry SE, Valdes AM, Nguyen LH, Piccinno G, Drew DA, Leeming E, Gibson R, Le Roy C, Khatib HA, Francis L, Mazidi M, Mompeo O, Valles-Colomer M, Tett A, Beghini F, Dubois L, Bazzani D, Thomas AM, Mirzayi C, Khleborodova A, Oh S, Hine R, Bonnett C, Capdevila J, Danzanvilliers S, Giordano F, Geistlinger L, Waldron L, Davies R, Hadjigeorgiou G, Wolf J, Ordovás JM, Gardner C, Franks PW, Chan AT, Huttenhower C, Spector TD, Segata N.Nat Med. 2021 Feb;27(2):321-332. doi: 10.1038/s41591-020-01183-8.
Human postprandial responses to food and potential for precision nutrition.Berry SE, Valdes AM, Drew DA, Asnicar F, Mazidi M, Wolf J, Capdevila J, Hadjigeorgiou G, Davies R, Al Khatib H, Bonnett C, Ganesh S, Bakker E, Hart D, Mangino M, Merino J, Linenberg I, Wyatt P, Ordovas JM, Gardner CD, Delahanty LM, Chan AT, Segata N, Franks PW, Spector TD.Nat Med. 2020 Jun;26(6):964-973. doi: 10.1038/s41591-020-0934-0.