High levels of blood fat ‘can increase heart disease risk’

Genetic researchers have found that high levels of the fat triglyceride in the blood could be linked to an increased risk of heart disease.

The Cambridge University team – funded by the British Heart Foundation (BHF) – looked at 350,000 people from 101 previous studies, concluding that those with higher levels of the fat in their blood were more at risk from heart conditions.

Triglycerides, which are a type of energy-rich fat which comes from the liver or foods such as dairy products, meat and cooking oils, were found in greater quantities in people with a gene variation.

Lead researcher Dr Nadeem Sarwar said the findings suggested the blood fat could be causing heart disease in some way, adding: “Such trials should help establish whether lowering triglyceride levels can reduce the risk of heart disease.”

Mike Knapton, associate medical director at BHF, described the research as a potentially “important step” in combating cardiovascular disease.

However, he added that more research and larger trials must first be initiated in order to establish whether lowering triglyceride levels can reduce heart disease risks.