Overview "Frequently asked questions"

Selected Questions about coumarin in cinnamon and other foods

Updated FAQs, 30 October 2006

Coumarin is a flavouring which is found in higher concentrations in the types of cinnamon grouped together under the name “cassia cinnamon”. Relatively small amounts of coumarin can already damage the liver of particularly sensitive individuals. However, this is not permanent damage. Isolated coumarin may not be added to foods. If coumarin is contained in parts of plants added to flavour foods, then it is limited to two milligrams per kilogram food. Checks by the official food control authorities had shown that this level has been exceeded, in some cases considerably, in cinnamon biscuits. This prompted the Federal Institute for Risk Assessment (BfR) to assess the potential health risk for consumers from coumarin in cinnamon-containing foods and to establish a tolerable daily intake (TDI). Given the high levels of coumarin measured, the Institute advises consumers to only eat moderate amounts of cinnamon-containing foods, particularly in the run-up to Christmas. In response to the numerous inquiries from the media and consumers, BfR has compiled questions and answers on coumarin in cinnamon.