Cruciferous vegetables—including broccoli, Brussels sprouts, kale, cabbage, and cauliflower—are rich in bioactive compounds such as glucosinolates, fiber, and polyphenols. There is some scientific evidence suggesting that increased intake of cruciferous vegetables may help improve lipid profiles, including lowering triglyceride levels. Several observational studies have associated higher consumption of cruciferous vegetables with lower cardiovascular disease risk, which sometimes includes improvements in blood lipid markers such as triglycerides. For example, a few clinical trials have indicated that diets high in these vegetables can modestly reduce triglyceride levels, likely due to their fiber content and influence on liver metabolism. However, the evidence is limited in quantity and quality: most studies examine broader dietary patterns rather than cruciferous vegetables in isolation, and results are sometimes inconsistent.

The American Heart Association and similar organizations recommend increased vegetable intake, including cruciferous types, as part of a heart-healthy diet. However, there are no major clinical guidelines specifically endorsing cruciferous vegetables as a primary intervention for high triglycerides. Overall, while there is some scientific rationale and modest evidence for their supportive role, cruciferous vegetables should be seen as part of a comprehensive dietary approach rather than a stand-alone treatment for hypertriglyceridemia.