Consumption of cinnamon can cause a significant decrease in levels of fasting plasma glucose, making it a powerful player for type 2 diabetics and those at risk of developing the disease. However, not all cinnamon should be treated equal, as one variety may be more healthful.
Researchers at Western University of Health Sciences conducted a meta-analysis of 10 randomized controlled trials (RCTs) to determine cinnamon's effect on glycemia and lipid levels.
According to the study, recently published in the journal Annals of Family Medicine, cinnamon not only decreases fasting plasma glucose, but can also lower total cholesterol, LDL-C and triglyceride levels, and increase HDL-C levels.
However, the most common variety of cinnamon, cassia, may not be the best option for those trying to increase intake for health reasons. Cassia contains coumarin, a naturally occurring ingredient that can cause liver damage in a small group of individuals sensitive to it.
Coumarin as an additive or as a constituent of tonka beans or tonka extracts is banned from food in the United States due to its potentially adverse side effects. However, coumarin in food from other natural ingredients is not regulated.
While cassia is often more cost-effective and more readily available, investing in Ceylon cinnamon may be a better option. Ceylon or “true cinnamon" refers to the dried inner bark of Cinnamomum verum. Ceylon cinnamon contains very little coumarin; however, cassia cinnamon can contain larger amounts.
