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  1. Xref: sparky sci.med:24317 sci.med.nutrition:2003
  2. Newsgroups: sci.med,sci.med.nutrition
  3. Path: sparky!uunet!cs.utexas.edu!usc!sol.ctr.columbia.edu!eff!news.oc.com!utacfd.uta.edu!seas.smu.edu!mhosea
  4. From: mhosea@seas.smu.edu (Mike Hosea)
  5. Subject: Re: Triglycerides (was Cholesterol Protein)
  6. Message-ID: <1993Jan21.042423.13315@seas.smu.edu>
  7. Keywords: Cholesterol
  8. Sender: mhosea@seas.smu.edu
  9. Nntp-Posting-Host: express.seas.smu.edu
  10. Organization: SMU - School of Engineering & Applied Science - Dallas
  11. References: <1993Jan20.190143.29786@news.acns.nwu.edu> <1993Jan20.222545.21345@seas.smu.edu> <1993Jan21.013714.16081@spdcc.com>
  12. Date: Thu, 21 Jan 1993 04:24:23 GMT
  13. Lines: 18
  14.  
  15. In article <1993Jan21.013714.16081@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
  16. >In article <1993Jan20.222545.21345@seas.smu.edu> mhosea@seas.smu.edu (Mike Hosea) writes:
  17. >>even moderately high levels can increase 
  18. >>ones risk of developing diabetes.
  19. >
  20. >This is news to me.  Where'd you get that?
  21. >
  22. Same Johns Hopkins book.  I don't know why.  For that matter I don't know
  23. why high triglycerides levels can lead to pancreatitis.  The phrase "increased
  24. risk" can be misleading as it is not meant to suggest a cause and effect 
  25. relationship but rather a correlation of some significance.  Obesity can 
  26. be a contributing factor leading to hypertriglyceridemia, and obesity 
  27. increases risk of developing diabetes.  Perhaps the statistical evidence
  28. supporting the statement in the book can be explained that easily.  However,
  29. this is mere speculation on my part.
  30. -- 
  31. Regards,
  32. Mike Hosea (mhosea@seas.smu.edu)
  33.