Triglycerides are an important component of lipids in the body, and their sources include both external food intake and internal synthesis. Increased triglycerides in pregnant women are defined as increased plasma triglyceride levels in pregnant women with normal total cholesterol levels. The causes of elevated triglycerides in pregnant women are mostly seen in poor dietary structure, less exercise, genetic factors, and poor mental status. For high triglycerides in pregnant women, dietary modification is the safest treatment. Pregnant women should adopt a low-salt and low-fat diet to ensure adequate nutrition for the fetus, and need to limit the amount of food eaten daily and control their weight. Such as moderate protein supplementation, especially plant-based proteins such as beans and their products, but also lean meat, chicken, duck and fish and other animal proteins with low cholesterol. Secondly, pregnant women are advised to consume more fresh vegetables and fruits, which can produce a strong feeling of satiety and reduce the amount of food eaten while supplementing with rich fiber, vitamins and minerals. In addition, pregnant women need to control the intake of sugar-rich foods. In addition to dietary modifications, moderate physical activity and exercise, mainly aerobic, can all have a good control effect on triglyceride levels during pregnancy.