Vital Heart & Vein’s Dr. Patrick Kee was recently featured in Parade, where cardiologists weighed in on a food that often gets a “health halo” it hasn’t earned: granola.
Dr. Kee explained two common problems with many store-bought granolas. First, clusters are often held together with syrups like maple, corn, or agave, which adds a lot of sugar. High sugar intake is linked to inflammation and higher triglycerides, and over time that can speed up plaque buildup in the arteries. Second, many brands use coconut or palm oil for crunch. Both are high in saturated fat, which can raise LDL, the “bad” cholesterol.
He also shared tips for choosing a better granola:
- Look for products with about 5 to 7 grams of added sugar or less per serving.
- Skip any granola that lists sugar, or a sugar alias, among its first few ingredients.
- Choose granolas made with olive oil or the natural oils from nuts and seeds, and avoid palm and coconut oil.
The takeaway is simple: read the nutrition label, not the front of the bag. If you have questions about your cholesterol, blood pressure, or heart health, our cardiology team is here to help.
Read the full article on Parade →
Ready to talk with a cardiologist? Schedule an appointment at a Vital Heart & Vein location near you.
