Triglycerides

Triglycerides are fats which are made by the body from fats and carbohydrates in food, and stored in fat tissue. High triglyceride levels (hypertriglyceridaemia) are associated with coronary artery disease and diabetes mellitus.

High triglycerides were observed among people with AIDS even before the advent of HAART. However, more recently, cases of high triglycerides are being observed among people who are virologically controlled on antiretroviral therapy.

Triglyceride levels are higher after eating; tests should be done on an empty stomach to yield ‘fasting levels’.

Triglyceride levels:

• Normal: 0.5 to 1.8 mm (44 - 160mg/dl).
• Normal to high: 1.8 to 4.5 mm (160 to 400mg/dl).
• High: 4.5 to 11.3 mm (400 - 1000mg/dl).
• Very high: over 11.3 mm (over 1000mg/dl).

To convert triglyceride measurements in mm into United States measurements (mg/dl), multiply by 88.5. To convert mg/dl into mm, multiply by 0.0113.

British HIV Association guidelines recommend that people with fasting triglyceride levels above 8mm should:

• Consider switching to a PI-sparing regimen if taking their first regimen.
• Stop smoking.
• Increase exercise and adjust diet.
• Consider fenofibrate or gemfibrozil treatment to reduce triglyceride levels.

The target triglyceride level is less than 4mm in individuals with fasting triglycerides currently above 8mm, and less than 6mm in those with fasting triglycerides above 10mm.