Lignans are a group of polyphenolic compounds found in various plants, especially seeds like flaxseed, as well as in whole grains and vegetables. There is some scientific interest in their potential to support cardiovascular health, including effects on blood lipids such as triglycerides. Several small clinical studies have examined the impact of lignan-rich foods, particularly flaxseed, on lipid profiles. While some research has shown modest reductions in triglyceride levels, the results are inconsistent and often confounded by other components in the foods, like fiber and omega-3 fatty acids (ALA) found in flaxseed. For example, a meta-analysis of flaxseed supplementation (which is a major dietary source of lignans) suggested a small but statistically significant reduction in triglyceride levels, but it is difficult to separate the effects of lignans from those of other bioactive compounds present. Direct studies using isolated lignans (such as secoisolariciresinol diglucoside) are limited and have shown only mild or no effect on triglycerides. As such, while there is some scientific rationale and preliminary data supporting the use of lignan-containing foods for triglyceride management, the evidence is not strong or consistent enough to recommend lignans alone as an effective treatment. More rigorous, controlled trials using purified lignans are needed to clarify their specific role. Overall, the use is supported by low to moderate scientific evidence.