Side Effects of Eating Cinnamon
Abstract Summary
Objective
To determine the primary side effects linked to dietary cinnamon consumption and identify populations at higher risk of experiencing adverse reactions.
Context
Cinnamon contains bioactive compounds such as cinnamaldehyde and polyphenols that offer metabolic benefits. However, Cassia varieties carry high concentrations of coumarin, a natural compound associated with liver toxicity and anticoagulant effects, especially in sensitive individuals or in high doses.
Methods Used
Approach
A systematic review of clinical trials, toxicology reports, and food-safety authority publications assessing cinnamon-related adverse outcomes.
Data Collection
Data included liver enzyme changes, incidence of allergic dermatitis, drug–herb interaction case studies, and coumarin thresholds set by regulatory agencies.
Researchers’ Summary of Findings
Impact on Health
- Coumarin exposure from Cassia cinnamon is associated with elevated liver enzymes and potential hepatotoxicity in susceptible individuals.
- Allergic reactions such as oral irritation, contact dermatitis, and mucosal burning may occur due to cinnamaldehyde sensitivity.
- High cinnamon intake may increase bleeding risk when combined with anticoagulant medications.
- Some individuals report gastrointestinal discomfort, including reflux or stomach irritation.
- Health Implications
Moderate culinary use is generally safe for most healthy adults. Individuals with liver disease, those taking blood thinners, or those with known spice allergies should limit intake or choose low-coumarin Ceylon cinnamon.
Sustainability
Cinnamon production is considered relatively low-impact, though demand for Cassia varieties has encouraged monoculture systems. Sustainable agroforestry Ceylon cinnamon farms support biodiversity and reduce soil depletion.
DOI
