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Botanical

Cinnamon

Cinnamon is a spice made from the inner bark of Cinnamomum trees. The two main types are Ceylon cinnamon and cassia.

Also listed as Chinese (Saigon) cinnamon, Cassia Cinnamon, Indonesian (Ceylon/True) Cinnamon, Ceylon Cinnamon

CardiovascularLongevityWeight ManagementGut HealthCognition

How much coumarin is too much?

The BfR uses a tolerable daily intake of 0.1 mg of coumarin per kilogram of body weight. At average Cassia concentrations, a 60 kg adult reaches that amount with about 2 g of cinnamon daily. This is a lifetime safety benchmark for coumarin, not a cinnamon serving recommendation; concentrations vary. 1

Who needs extra care?

Larger amounts or prolonged use can cause digestive problems or allergic reactions. Coumarin is a particular concern in people with liver disease. NCCIH advises discussing cinnamon supplements with a clinician when taking medicines. 2

What about pregnancy and breastfeeding?

Amounts normally used in food are considered safe during pregnancy. NCCIH considers larger amounts of Ceylon cinnamon unsafe in pregnancy; safety of larger amounts during breastfeeding is uncertain. 2

For information, not individual medical advice. Ingredient studies do not establish the effectiveness of these products.

Sources

  1. Neue Erkenntnisse zu Cumarin in Zimt Bundesinstitut für Risikobewertung, 2012
  2. Cinnamon National Center for Complementary and Integrative Health