Consumers, who eat a lot of cinnamon, currently have an overly high exposure to coumarin

Coumarin is a naturally occurring flavouring substance which is contained in many plants (for example woodruff, sweet clover, tonka beans). Higher concentrations are to be found particularly in some types of cinnamon. Coumarin is used as a fragrance substance in cosmetics and is an active substance in medicinal products. For a few years cinnamon-containing food supplements have also been on sale which are said to reduce the blood sugar level and the blood lipid concentrations of diabetics. Because of the harmful effect of larger amounts – coumarin can cause hepatic damage – coumarin may only be used as an ingredient of flavourings and other food additives with flavouring properties in the food sector. What's more, it has long been known that in animal experiments coumarin can trigger the formation of tumours. More recent scientific findings indicate that there is no genotoxic mechanism of action, something which had been suspected for a long time. The European Commission thereupon submitted a draft amendment to the Flavourings Directive which envisages removing the existing constraints on coumarin. The Federal Institute for Risk Assessment (BfR) took another look at coumarin from the angle of consumer health protection.

BfR is of the opinion that dietary coumarin intake should continue to be restricted. In order to avoid high coumarin exposure from direct consumption (e.g. rice pudding with cinnamon and sugar) statutory measures are also desirable.