Melissa Conrad Stöppler, MD, is a U.S. board-certified Anatomic Pathologist with subspecialty training in the fields of Experimental and Molecular Pathology. Dr. Stöppler's educational background includes a BA with Highest Distinction from the University of Virginia and an MD from the University of North Carolina. She completed residency training in Anatomic Pathology at Georgetown University followed by subspecialty fellowship training in molecular diagnostics and experimental pathology.
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
Triglycerides are one of the types of fats (lipids) transported in the
bloodstream. Most of the body's fat is also stored in the tissues as
triglycerides. Triglyceride blood levels are commonly measured along with other
lipid levels, such as cholesterol.
Triglycerides are also present in foods like vegetable oils and animal fats.
The triglycerides in our blood are a mixture of triglycerides obtained from
dietary sources and triglycerides produced by the body as sources of energy.
Elevated triglyceride levels can be caused by a variety of disease processes.
Elevated triglyceride levels are considered to be a risk factor for developing
hardening of the arteries (atherosclerosis) because many of the
triglyceride-containing lipoproteins that transport fat in the bloodstream also
transport cholesterol, a known contributor to atherosclerosis. Often, elevated
triglyceride levels are present along with
elevated cholesterol levels. This
condition is referred to as a mixed hyperlipidemia.
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