In baking recipes, in coffee or even in savory dishes, cinnamon has managed to find its own niche in gastronomy. This spice, which is obtained by peeling and rubbing the branches of the plant, has properties that go beyond culinary, which is why in recent years it has attracted the attention of science.
Such is the inclusion of cinnamon in the diet of many people that a team of scientists from the Center for Human Nutrition at the University of California in Los Angeles (UCLA) set out to investigate its effects on a specific population group: those adults from 50 years old diagnosed with prediabetes.
Prediabetes is a condition in which blood glucose levels They are higher than normal, but not yet high enough to diagnose type 2 diabetes. It is considered an important warning sign because it indicates that the body is beginning to develop insulin resistance or difficulty regulating blood sugar.
Many people with prediabetes do not have clear symptoms, so the diagnosis is usually made through routine blood tests. Risk factors include being overweight, lack of physical activity, family history of diabetes, and age, especially over 45 years of age.
The researchers observed that daily use of cinnamon significantly decreased glucose concentrations during the day in adults with obesity and prediabetes. This is what they conclude in a study published in The American Journal of Clinical Nutrition.
The trial, carried out for twelve weeks, indicates that the consumption of cinnamon could be an accessible tool for the blood sugar control in those who are at high risk of developing type 2 diabetes. For the experiment, 18 adults with obesity and prediabetes with an average age of 51 years were recruited.
The study followed a double-blind crossover design, in which participants received 4 grams of encapsulated cinnamon (Cinnamomum burmannii) or a placebo daily for four weeks. They then underwent a two-week rest period, after which they exchanged treatment. Both those receiving cinnamon and the placebo took the capsules with breakfast and dinner.
Preliminary data also show that cinnamon consumption altered the composition of the gut microbiota. In fact, a reduction in the abundance of certain bacteria such as Terrisporobacter and Dialister and an increase in Methanobrevibacter. Although it is unknown whether these changes directly contribute to glycemic control, previous research suggests that the microbiota may influence glucose metabolism.
The type of cinnamon used (C. burmannii, or Indonesian cinnamon) was selected for its high content of polyphenols, plant compounds that in different species have been linked to improvements in insulin sensitivity.
The main limit of this work is the small sample size and the short duration of the study, which only allows us to know the acute effects and not the long term. Another important aspect: the dose of cinnamon used contained a slightly higher amount of coumarin. higher than the tolerable daily intake level recommended in Europe, although the authors point out that there is no evidence of short-term toxicity in humans at these levels. No liver tests were performed during the trial, leaving safety issues unanswered for longer periods.
The team believes that these results cannot be extrapolated to people without prediabetes or obesity nor to those who consume other species of cinnamon. Furthermore, it is recommended to consult with health professionals before starting prolonged consumption or high doses of cinnamon supplements.
