VLDL
Very Low Density Lipoprotein, or VLDL, transports triglycerides manufactured in the liver to fat tissue in the body; it eventually becomes low-density lipoprotein (LDL) after the triglyceride has been removed.
VLDL carries triglycerides, a form of blood fat that could affect the heart. LDL is known as “bad” cholesterol, and HDL is called “good” cholesterol.
VLDL is mostly triglycerides, which are increased by alcohol and concentrated sugars (cakes, pies, cookies and frozen desserts like ice cream and sherbet) in the diet. Fructose is a simple sugar, usually found in fruits.
In the liver, triacylglycerols can either be stored temporarily or incorporated into triacylglycerol-rich VLDL and released into the plasma. The triacylglycerol fatty acids of VLDL have the same fate as chylomicron triacylglycerol fatty acids.
Reducing post-prandial NEFA levels is important as their concentration has a rate-limiting effect on hepatic VLDL synthesis.
Our total cholesterol is broken down into 3 separate components: HDL (high density lipoproteins), LDL (low density lipoproteins) and VLDL (very low density lipoproteins). Our HDL cholesterol is known as the 'good' cholesterol.
Three major classes of lipoproteins are found in the serum of a fasting individual: low-density lipoprotein (LDL), high-density lipoprotein (HDL), and very-low-density lipoprotein (VLDL).
and their contrasting effects on VLDL triglycerides (heart disease / stroke, blood sugar management), ...
Extra body weight seems to have its greatest negative impact at relatively low levels - LDL cholesterol and VLDL levels increase just as much in moderately overweight people versus the severely obese.
 See also: Fat, Cholesterol, Health, Risk, Saturated Fat
  
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