Triglycerides are an important component of lipids and one of the indicators of blood lipids. Higher triglycerides are mostly caused by fatty degeneration of liver cells after a high-fat diet and long-term alcohol abuse, resulting in a decreased ability to metabolize triglycerides. In addition, the prevalence of atherosclerosis can increase significantly with elevated triglycerides. For patients with high triglyceride concentrations, attention should be paid to a low-fat diet and limiting fat intake in daily life. It is recommended that the staple food be paired with some coarse grains, and the side dishes be based on fish, beans, fresh vegetables and fruits. Meat foods should be lean; soybeans and their products have high fat content and need to be consumed in moderation; appropriate choice of coarse grains and increased intake of dietary fiber can increase satiety and control total calories; limit the amount of cooking oil when cooking, and less oil is recommended. In addition, other common foods with triglyceride-lowering effects include sardines, oysters, apples, honey oranges, carrots, oats, onions, cucumbers, corn, horsetail, kelp, raw hawthorn, garlic, sweet almonds, fungus and tea, etc. Patients can increase their daily intake in appropriate amounts.