Coumarin in cinnamon

Coumarin is a substance that occurs naturally in many plants, including the spice cinnamon. Coumarin can cause toxic effects in the liver after consuming large amounts for a long time. The amount of coumarin in cinnamon varies depending on the cinnamon species, for example Cassia cinnamon (Cinnamomum cassia), which is the species most used in Sweden, has a high content of coumarin compared to Ceylon cinnamon (Cinnamomum zeylanicum), where the content of coumarin is almost negligible. There is probably a smaller part of the population that is more sensitive to high coumarin intake than others. The European Food Safety Authority, EFSA, has calculated a maximum tolerable daily intake (TDI) for coumarin at 0.1 mg / kg body weight, equivalent to 7 mg coumarin/day for an adult (70 kg). This TDI protects even the most sensitive individuals. EFSA also states that TDI can be exceeded by a factor of 3 for 1-2 weeks, without any risk, as a long-term exposure to large amounts is required for liver damage to occur. A slight damage caused by coumarin is reversible, and will revert if the high exposure ceases. Based on the average content of coumarin in the Cassia cinnamon used in Sweden and the TDI of 0.1 mg coumarin/kg body weight, an adult can eat just below 1.5 teaspoons of cinnamon per day without risk. A twelve-year-old can eat one teaspoon, an eight-year-old 2/3 of a teaspoon and a four-year-old 1/3 of a teaspoon of cinnamon per day without risk, even though they belong to the most sensitive group of individuals. Based on intake calculations for coumarin, the intake seems to be at a level that does not exceed TDI.

Link to report

Note: this report is published by the Swedish Food Agency as part of their SLV-Report Series (ISSN: 1104-7089).