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Blood Lipid Desirable Borderline High Total Cholesterol < 200 mg/dL 200-239 mg/dL >= 240 mg/dL Low-Density Lipoproteins (LDL) < 130 mg/dL 130-159 mg/dL >= 160 mg/dL High-Density Lipoproteins (HDL) > 35 mg/dL (values >60 clinically obese mg/dL are considered a negative risk factor) Triglycerides clinically obese < 200 mg/dL The National Cholesterol Education Program Lipids (Fats) Explained: Fats, or lipids, can be divided into three general categories: Triglycerides, Phospholipids and Sterols. Triglycerides - (fats and oils) This is the main form of fat in the clinically obese diet. Triglycerides provide us with energy, insulates, cushions and protects internal organs and helps our bodies use carbohydrates and proteins more efficiently. Triglycerides can be further divided into the following categories: Saturated fats - Usually solid at room temperature, saturated fats contain the maximum number of hydrogen atoms (saturated with hydrogen). Saturated fats are considered the most detrimental to health.
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