triglyceride: glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
molecule: (physics and chemistry) the simplest structural unit of an element or compound
prevalence: (epidemiology) the ratio (for a given time period) of the number of occurrences of a disease or event to the number of units at risk in the population