Triglycerides are the most common type of fat in the body. After you eat, the body converts excess calories—especially from carbohydrates and fats—into triglycerides, which are stored in fat cells and later released for energy between meals. In the bloodstream, triglycerides are carried by lipoproteins, mainly very-low-density lipoproteins (VLDL).
Measuring triglyceride levels is part of a lipid panel and helps assess the risk of heart disease, stroke, and pancreatitis. High levels can result from diet, obesity, diabetes, or genetic factors, while very low levels are less common and usually not a health concern.