Chlorogenic acid, a polyphenol found abundantly in coffee and some fruits, has been investigated for its potential effects on lipid metabolism, including triglyceride levels. Several animal studies and a limited number of small human clinical trials suggest that chlorogenic acid may modestly reduce triglyceride levels. The proposed mechanism involves the inhibition of hepatic glucose-6-phosphatase, resulting in reduced glucose absorption and improved lipid metabolism. Additionally, chlorogenic acid may enhance fatty acid oxidation and decrease the synthesis of new triglycerides in the liver.

However, the quality and quantity of clinical evidence remain limited. A few small randomized controlled trials in humans have reported a reduction in serum triglyceride levels following supplementation with green coffee extract (which is rich in chlorogenic acid), but these results are not consistent across all studies. Meta-analyses generally conclude that while there is a potential beneficial effect, the evidence is preliminary and more robust, large-scale studies are needed to confirm both the efficacy and safety of chlorogenic acid for this purpose.

In summary, while there is some scientific evidence to support the use of chlorogenic acid for lowering triglyceride levels, the strength of this evidence is low to moderate at best.