The Effect of Different Amounts of Cinnamon Consumption on Blood Glucose in Healthy Adult Individuals

Abstract

Background:
This study was aimed at investigating the effect of consumption of different amounts of cinnamon on preprandial blood glucose (PrBG), postprandial blood glucose (PoBG), glycosylated hemoglobin (HbA1c), and body mass index (BMI).

Methods:
This study was carried out on 41 healthy adult individuals. The individuals were divided into 3 groups and monitored for 40 days. The first, second, and third groups were given 1 g/day, 3 g/day, and 6 g/day cinnamon, respectively. Before the beginning of the consumption of cinnamon, HbA1c and PrBG blood tests of the individuals were examined on an empty stomach at family practice centers. Two hours after these tests were carried out and breakfast, PoBG tests were performed.

Results:
According to the findings of the study, the differences between the average weight measurements, BMI values, and HbA1c values before consumption on days 20 and 40 were not statistically significant in the individuals consuming 1 g, 3 g, and 6 g of cinnamon a day. The difference between the average PrBG measurements was found to be significant in the individuals consuming 6 g of cinnamon per day. The difference between the average PoBG measurements before consumption on days 20 and 40 was significant in the individuals consuming 1 g, 3 g, and 6 g of cinnamon per day.

Conclusions:
In particular a 3-6 g of cinnamon consumption was found to affect certain blood parameters of individuals positively. Therefore, it is considered to be beneficial to raise awareness of individuals to be conscious to regularly consume cinnamon.

Full text

Research Article
The Effect of Different Amounts of Cinnamon Consumption on
Blood Glucose in Healthy Adult Individuals
Nildem Kizilaslan 1and Nihal Zekiye Erdem2
1Istanbul Medipol University Institute of Health Sciences, Department of Nutrition and Dietetics, Turkey
2Istanbul Medipol University School of Health Sciences, Department of Nutrition and Dietetics, Turkey
Correspondence should be addressed to Nildem Kizilaslan; nildemkizilaslan@gmail.com
Received 7 December 2018; Accepted 14 February 2019; Published 4 March 2019
Academic Editor: Vita Di Stefano
Copyright ©  Nildem Kizilaslan and Nihal Zekiye Erdem. is is an open access article distributed under the Creative
Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the
original work is properly cited.
Background. is study wasaimed at investigating the eect of consumption of dierent amountsof cinnamon on preprandial blood
glucose (PrBG), postprandial blood glucose (PoBG), glycosylated hemoglobin (HbAc),and body mass index (BMI). Methods. is
study was carried out on  healthy adult individuals. e individuals weredivided into  groups and monitoredfor  days. e rst,
second, and third groups were given  g/day, g/day, and g/day cinnamon, respectively. Before the beginning of the consumption
of cinnamon, HbAc and PrBG blood tests of the individuals were examined on an empty stomach at family practice centers. Two
hours aer these tests were carried out and breakfast, PoBG tests were performed. Results. According to the ndings of the study,
the dierences between the average weight measurements, BMI values, and HbAc values before consumption on days  and 
were not statistically signicant in the individuals consuming  g,  g, and  g of cinnamon a day. e dierence between the average
PrBG measurements was found to be signicant in the individuals consuming  g of cinnamon per day. e dierence between the
average PoBG measurements before consumption on days  and  was signicant in the individuals consuming  g,  g, and  g
of cinnamon per day. Conclusions. In particular a – g of cinnamon consumption was found to aect certain blood parameters
of individuals positively. erefore, it is considered to be benecial to raise awareness of individuals to be conscious to regularly
consume cinnamon.
1. Introduction
e most common metabolic disease in the world is reported
to be type  diabetes. It is estimated that this disease will
rise to  million by  []. e cause of type  diabetes
is considered to be multifactorial. However, it is stated that
nutrition has a signicant role in the disease’s turning into a
chronic disease [].
e chemical content of cinnamon species is seen to
be dierent from each other. Accordingly, while the Chi-
nese cinnamon has –% cinnamaldehyde, this ratio
is –% in the Ceylon cinnamon. Moreover, this ratio
varies according to the quality of the cinnamon. Studies
have shown that ground cinnamon is more eective than
its extract. It has been reported in clinical studies that
Chinese cinnamon is more eective than Ceylon cinnamon
[].
Today, it is seen that research studies arguing that cin-
namon can be used against diabetes, which has become an
important health problem, have increased.
One of the most discussed eects of cinnamon has been
its eect of regulating individuals’ insulin resistance and
preprandial blood glucose [–]. Cinnamon is also claimed to
be a natural insulin stimulant [, ]. e natural agents found
in cinnamon serve as insulin to keep the blood glucose level
stable [].
Cinnamon exhibits characteristics that mimic insulin,
such as the ac tivity of biologically ac tive substances to act ivate
insulin receptor kinase, increasing glucose uptake, autophos-
phorylation of the insulin receptor, and glycogen synthase
activity []. It has been stated that cinnamon increases
glycogen storage by aecting the glycogen synthesis activity
[]. In a study, it was found that the cinnamon peel extract
would increase insulin sensitivity and raise glucose intake
Hindawi
International Journal of Food Science
Volume 2019, Article ID 4138534, 9 pages
https://doi.org/10.1155/2019/4138534

International Journal of Food Science
[]. Water-soluble components of cinnamon have been
found to enhance the eectiveness of the insulin signaling
pathway [].
ere is evidence that cinnamon provides glucose regu-
lation. It is not known for sure whether it controls the type 
diabetes mellitus []. Procyanidin type-A polymers found in
cinnamon are stated to improve insulin receptor autophos-
phorylation and, thus, show their eect by increasing the
sensitivity to insulin [].
It has been shown that cinnamon, which is rich in
polyphenolic components, reduces oxidative stress and cor-
rects impaired preprandial glucose if consumed  mg/dl a
day for  weeks [].
Studies that examine the eects of cinnamon on individ-
uals are mostly focused on individuals who are not healthy.
However, literature reviews show that studies on the eects
of cinnamon consumption on healthy individuals are quite
insucient. is study was aimed at investigating the eect
of consumption of dierent amounts of cinnamon on PrBG,
PoBG,HbAc,andBMIinhealthyindividuals.
2. Material and Method
2.1. Research Agenda and Sample. e study was conducted
as a randomized-controlled clinical trial at the family practice
centers, Tokat/Turkey. is study was carried out between
March  and April , , on healthy and voluntary
adult individuals. Healthy and voluntary  adult people
participated in the study. e participants were divided into
 groups according to the amounts of their daily cinnamon
consumption. e research was completed with  people
in group ,  people in group , and  people in group
. Individuals without chronic disease and not using drugs
were included in the study. Individuals with an allergy to
cinnamon, patients with symptoms suggestive of peptic ulcer
disease and those with a past history of peptic ulceration,
patients with chronic illness, and individuals using medi-
cal drugs were not included in the study. is study was
conducted according to the guidelines laid down in the
Declaration of Helsinki and all procedures involving human
subjects/patients were approved by the Istanbul Medipol
University Non-Interventional Clinical Researches Ethical
Council. All persons gave their informed consent prior to
their inclusion in the study. is research did not receive
any specic grant from funding agencies in the public,
commercial, or not-for-prot sectors.
2.2. Data Collection. e individuals in the rst, second, and
third groups who participated in the study were given  g/day,
 g/day, and  g/day cinnamon, respectively. Cinnamon was
prepared completely by the researcher. When cinnamon was
prepared by the researcher, its freshness, shelf life, quality,
lack of additives, storage conditions, and shape were taken
into consideration. Cinnamomum cassia type cinnamon peel
was brought to an herbalist to specially have it ground. By
considering the amounts of consumption,  g,  g, and  g
ground cinnamon bags were prepared for the individuals
in each group. Each person was given  bags of ground
cinnamon depending on the amount he or she used. e
participants were recommended to take the cinnamon by
mixing it with some apple and milk. It was explained to
the individuals what would be done aer the th day of
the – days of cinnamon consumption. Body weights
(kg) and heights (cm) of the individuals were measured by
the researcher before they begun to consume cinnamon. A
portable stadiometer device was used to measure the heights.
Body weight measurements were carried out by using a +/-
 g precision digital scale. e body mass indices (BMI) of
the individuals were calculated with the following formula.
BMI kg/m2=Body Weight kg
Height (m)2()
Messages were sent to each individual personally every day
in order to inform and remind them, and a mailing group
was created. rough this formation, it was ensured that they
consumed cinnamon every day. Before the beginning of the
consumption of cinnamon, aer fasting for at least  hours,
preprandial blood glucose (PrBG) was obtained from the
subjects in the morning. Two hours aer these tests were
carried out and breakfast, postprandial blood glucose (PoBG)
tests were performed. Blood samples concentration in the
serum was determined by the hexokinase method. HbAc
was measured by high-performance liquid chromatography.
e serum samples were centrifuged for  minutes at a speed
of  rpm before the analyses. e same procedures for
preprandial blood glucose (PrBG) and postprandial blood
glucose were repeated on days  and  aer the start
of consumption. At the same time, the same procedure for
HbAc was repeated on day  aer the start of consumption.
e study was registered in family practice centers.
2.3. Statistical Methods Performed for Data Analysis. e
SPSS . package program was used for the statistical analy-
ses of the study. In statistical analyses, the data were expressed
through descriptive values, arithmetic means ±standard
deviations, minimum and maximum values, frequencies, and
percentages. e chi-square test was used when comparing
two or more independent groups in categorical variables, and
the normality of the numerical variables was tested using
the Shapiro-Wilk test [, ]. Parametric paired (dependent)
samples t-tests were carried out for the data with normal
distribution in two dependent groups, and parametric one-
way analyses of variance for repeated measures were used for
the data with normal distribution in more than two groups.
e analysis results were interpreted by evaluating at %
condence interval and p<. signicance level.
3. Results
3.1. Certain Demographic Characteristics of Individuals. e
distribution according to gender and age groups of the
individuals consuming cinnamon is given in Table . Of the
individuals voluntarily participating in the study, .%
were female and .% were male. e average age of the
individuals was .±. years. Of the individuals, .%
wereintheagegroupof–,.%wereintheagegroup

International Journal of Food Science 
T : Distribution of the cinnamon-consuming individuals by gender and age groups.
cinnamon consumption levels of individuals (g/day)
g g g Total P∗
Gender Number % Number % Number % Number % .
Women  .  .  .  .
Men  .  .  .  .
Total  .  .  .  .
Age groups .±. .±. .±. .±. .
-  .  .  .  .
-  .  .  .  .
+  .  .  .  .
Total  .  .  .  .
∗e chi-square test was used when calculating the p values.
T : Distribution of the cinnamon-consuming individuals according to their anthropometric measurements.
cinnamon consumption levels of individuals (g/day)
g g g
Wom e n Me n Wom e n Men Wome n Me n
Height
(cm) . ±.     .   ±. .±. .±. . ±. .±.
Mean±SD . ±. .±. . ±.  
Weig h t
(kg)
Body
Weig h t  ∗.±. .±.     .   ±. .±.     .   ±. .±.
Mean±SD .±. .±. .±.
Body
Weig h t  ∗.±. .±.     .   ±. .±.     .   ±. .±.
Mean±SD .±. .±. .±.
Body
Weig h t  ∗.±. .±. .±. .±.     .   ±. .±.
Mean±SD .±. .±. .±.
P∗∗∗ . . .
BMI (kg/m2)
BMI ∗∗ .±. .±. .±. .±. .±. .±.
Mean±SD .±. .±. .±.
BMI∗∗ .±. .±. .±. .±. .±. .±.
Mean±SD .±. .±. .±.
BMI ∗∗ .±. .±. .±. .±. .±. .±.
Mean±SD .±. .±. .±.
P∗∗∗ . . .
∗Body Weight : Before Consumption; Body Weight : Day ; Body Weight : Day 
∗∗BMI: Before Consumption; BMI: Day ; BMI Day 
∗∗∗One-way ANOVA for Repeated Measures was used when calculating the p values.
of–,and.%wereintheagegroupofandabove.
ere was no statistically signicant dierence between the
levels of cinnamon consumption according to gender and age
groups of the individuals (p>.).
3.2. Height, Weight, and Anthropometric Measurements
of the Cinnamon-Consuming Individuals by Gender. e
distribution of the cinnamon-consuming individuals accord-
ing to their anthropometric measurements is given in Table .
Proportionally, there was no signicant change between the
preconsumption and postconsumption average body weights
of the individuals consuming  g,  g, and  g of cinnamon.
Based on the analysis, there was no statistically signicant
dierence between the average body weight measurements

International Journal of Food Science
T : Eect of cinnamon on preprandial blood glucose level.
preprandial blood clucose (mg/dl)
Consumption Levels (g/day) before consumption () on day  () on day  () P∗Result
g .±.
(.-.)
.±.  
(.-.)
.±.
(.-.) . not signicant
g .±.
(.-.)
.±.
(.-.)
.±.
(.-.) . not signicant
g .±.
(.-.)
.±.
(.-.)
.±.
(.-.) 0.035 significant(1-3)
∗One-way ANOVA for Repeated Measures was used when calculating the p values.
T : Eect of cinnamon on postprandial blood glucose level.
postprandial blood glucose (mg/dl)
Consumption Levels (g/day) before consumption () on day  () on day  () P∗Result
g .±.
(.-.)
.±.
(.-.)
.±.
(.-.) 0.028 significant(2-3)
g .±.
(.-.)
.±.
(.-.)
.±.
(.-.) 0.018 significant(1-3)
g .±.
(.-.)
.±.
(.-.)
.±.
(.-.) 0.017 significant(1-3)
∗One-way ANOVA for Repeated Measures was used when calculating the p values.
on days  and  before the start of the consumption of
cinnamon (p>.). ere were no proportional dierences
between the BMI averages before and aer consuming cinna-
mon. ere was no statistically signicant dierence between
the average BMI measurements on days  and  before the
start of the consumption of cinnamon (p>.).
3.3. Analysis of the Effect of Cinnamon on Blood Glucose
3.3.1. Preprandial Blood Glucose (PrBG) Level. Tabl e  shows
the eect of cinnamon on preprandial blood glucose levels of
the individuals.
Compared to the initial measurements of average pre-
prandial blood glucose levels of the individuals consuming
cinnamon, there were decreases in averages on days  and
, specically, .% and .% in those consuming  g of
cinnamon per day, .% and .% in those consuming  g of
cinnamon per day, and .% and .% in those consuming
 g of cinnamon per day, respectively. ere was no statisti-
cally signicant dierence between the average preprandial
blood glucose measurements before the consumption of
cinnamon on days  and  in the individuals consuming
 g and  g of cinnamon per day (p>.). However, there
was a statistically signicant dierence between the average
preprandial blood glucose measurements before the con-
sumption of cinnamon on days  and  in the individuals
consuming  g of cinnamon per day (p<.). e signicant
dierence was found to be between the average preprandial
blood glucose level before consumption () and the average
preprandial blood glucose level on day  (). Accordingly,
the average preprandial blood glucose level measured aer
day  showed a signicant decline compared to the average
preprandial blood glucose level before consumption.
3.3.2. Postprandial Blood Glucose (PoBG) Level. Ta b l e 
shows the eect of cinnamon on postprandial blood glucose
levels of the individuals.
Compared to the initial measurements, an average of
.% of decline was observed on day  of the cinnamon
consumption in the postprandial blood sugar levels of the
individuals consuming  g of cinnamon per day, and an
averageof.%declinewasobservedonday.Statisti-
cally signicant dierences were found between the average
postprandial blood glucose levels of the individuals on the
initial day, on day  and day  (p<.). e signicant
dierencewasfoundtobebetweentheaveragepostprandial
blood glucose level on day  () and that on day  ().
Accordingly, the average postprandial blood glucose level
measured aer day  showed a signicant decline compared
to the average postprandial blood glucose level on day .
Compared to the initial measurements, an average of
.% of decline was observed on day  of the cinnamon
consumption in the postprandial blood sugar levels of the
individuals consuming  g of cinnamon per day, and an
average of .% decline was observed on day . e
postprandial blood glucose of the individuals consuming
 g of cinnamon per day decreased similarly by .%
and .%, respectively. ere was a statistically signicant
dierence between the average postprandial blood glucose
measurements before the consumption of cinnamon on
days  and  in the individuals consuming g and  g
of cinnamon per day (p<.). e signicant dierence
was found to be between the average postprandial blood
glucose level before the beginning of cinnamon consump-
tion () and that on day  (). Accordingly, the aver-
age postprandial blood glucose level measured aer day
 showed a signicant decline compared to the average

International Journal of Food Science 
T : e eect of cinnamon on the HbAc level.
HbAc level (%)
Consumption Levels (g/day) before consumption () on day () P∗Result
g . ±.
(.-.)
.±.
(.-.) . not signicant
g . ±.
(.-.)
.±.
(.-.) . not signicant
g . ±.
(.-.)
.±.
(.-.) . not signicant
∗Paired samples t-tests were used when calculating the p values.
postprandial blood glucose level before the consumption of
cinnamon.
3.3.3. HbA1c (Glycosylated Hemoglobin) Level. Ta b l e  s hows
the eect of cinnamon on the HbAc levels of the individuals.
Compared to the initial measurements, .% decline
was observed on day  of the cinnamon consumption in
the average HbAc levels of the individuals consuming  g of
cinnamon per day, .% decline in those consuming  g per
day, and .% decline in those consuming  g per day. ere
was no statistically signicant dierence between the average
HbAc level measurements before consumption and on day
 in the individuals consuming  g,  g, and  g of cinnamon
per day (p>.).
4. Discussion
Considering the studies on individuals, it is seen that there
are positive eects of cinnamon consumption in healthy
individuals, although they have dierences. Predominantly
the studies on individuals who are not healthy attract atten-
tion in both the national and the international literature.
Studies on healthy individuals were observed to be very
limited. In this regard, studies on the eects of cinnamon
consumption of healthy individuals on blood glucose, as well
as studies on nonhealthy individuals, were covered. e main
aimofthisapproachwastoobservetheeectsofcinnamon
consumption not only on individuals who are healthy but
also on individuals who are not healthy, in terms of the blood
parameters that were addressed.
In a study on healthy individuals,  dierent oral glucose
tests were administered to  healthy individuals. Accordingly,
the individuals have consumed  g of placebo,  g of cinna-
mon, and  g of cinnamon  hours aer the oral glucose
test. In the group that consumed cinnamon, there was a
signicant decline in the total plasma glucose response, and
insulin sensitivity developed []. In another study of the
same researchers on healthy individuals, they have found that
cinnamon has made improvements in glucose and insulin
sensitivity during -day periods [].
In the study of Tang et al., it was found that there was
no change in preprandial blood glucose and blood lipids at
the end of  weeks in healthy individuals who were given
cinnamon [].
It was found also in the present study that dierent levels
of cinnamon consumption caused a decrease in preprandial
blood glucose levels, although small in magnitude. It was
seen that there was also a statistically signicant dierence
between the average preprandial blood glucose measure-
ments before beginning the consumption of cinnamon and
on day  in the individuals consuming  g of cinnamon per
day.
In the study of Kim et al., hydroxycinnamic acid was
obtained by rening from cinnamon. ey investigated this
acid as an antidiabetic derivative. ey found that it had the
highest glucose transport activity. ey determined that it
reduced the plasma glucose by improving glucose transport
[]. In a study of obese and normal weight individuals, in the
measurements made  minutes aer cinnamon consump-
tion, cinnamon was found to reduce the postprandial blood
glucose in both groups [].
It was seen also in the present study that there were
proportional declines in the postprandial blood glucose levels
of the individuals consuming  g,  g, and  g of cinnamon
compared to the initial measurements and that there were
statistically signicant dierences, as well.
In a placebo-controlled study on  volunteer patients
over the age of , the volunteers were given  g,  g, and
 g of ground cinnamon aer meals for the rst  days,
and a placebo treatment was administered for the next 
days. Serum glucose levels dropped by –%. e supple-
mentationofgofgroundcinnamonperdaywasfoundto
improve preprandial blood glucose and blood lipid prole.
ere was no signicant change in the amount of ground
cinnamon supplementation in the placebo group []. Because
the target group was composed of diseased individuals, the
study has shown that cinnamon causes signicant positive
proportional changes in the blood glucose prole based on
the implementation. is may be attributed to the severity
of the diseased patients’ impaired preprandial blood glucose
levels.
However,asinthepresentstudy,thedeclineinthehealthy
individuals remained proportional at lower levels. is can be
explained by the fact that preprandial blood glucose levels are
within the normal range in healthy individuals. erefore, it
is possible to say that cinnamon consumed at certain amounts
contributes highly positively to the impaired preprandial
blood glucose levels of diseased individuals whereas it mainly
plays a regulating role in the preprandial blood glucose levels
in healthy individuals. As a matter of fact, there was no
signicant change in preprandial blood glucose and lipids in
the placebo group in the present study that was carried out,

International Journal of Food Science
which conrms this thought. erefore, in studies conducted
on individuals who are not healthy, when there are signicant
declines, the eect of drugs should not be overlooked,
considering that patients use drugs with eects that lower
their blood glucose levels.
It has been reported in a study that  mg of cinna-
mon capsule per day provides positive improvement in the
preprandial plasma glucose level of individuals diagnosed
with metabolic syndrome [].
In another study carried out to investigate the eect of
consuming cinnamon at dierent levels on blood glucose, 
patients with type  diabetes were divided into three groups
of  people. e patients in each group were given  g,  g,
and  g cinnamon capsules per day for  days. Blood glucose
levels of the patients included in the study were measured
at the beginning, on the th day, and on the th day,
aer consumption. According to the results of the study, it
was determined that cinnamon lowered the blood sugar of
patients distinctly and signicantly [].
In another study,  studies (clinical, in vivo, and in
vitro) conducted until  were identied and examined
by selecting  clinical trials. From among these clinical
trials that were examined,  studies with the desired char-
acteristics were evaluated. Ultimately, it was seen that, in all
studies demonstrating positive results, “Chinese cinnamon”
was used. According to the results of that study, it has
been emphasized that the amount and duration of use is
important in order to achieve the eect. Accordingly, it has
been suggested that at least – grams of ground or extract
Chinese cinnamon should be used – months in order to
see a minimal impact. Again, based on research results, it has
been shown that although it causes no eect on blood glucose
of people with normal blood glucose levels, it is eective on
blood glucose in people with type  diabetes and prediabetes
[].
In the study of Stoecker et al.,  type  diabetes
mellitus patients were evaluated for  months. e use of
 mg cinnamon capsules was found to cause a decrease in
preprandial and postprandial blood glucose levels [].
Compared to the initial measurements of average post-
prandial blood glucose levels of the individuals consuming
cinnamon, there were declines also in the present study in
averages on days  and —specically, .% and .% in
those consuming  g of cinnamon per day, .% and .%
in those consuming  g of cinnamon per day, and .%
and .% in those consuming  g of cinnamon per day,
respectively. e decrease in the postprandial blood glucose
of the individuals who consumed  g was more than those of
the other groups.
In the study of Crawford et al.,  type  diabetes
mellitus (HbAc>) patients were evaluated for  days. It
was found that the daily consumption of  g of cinnamon
capsules signicantly reduced the HbAc level. In the group
that used cinnamon, a .% decrease was observed in the
HbAcvalue.eHbAcvalueinthecontrolgroupdecreased
by .% at the end of  months [].
In the study of Akilen et al.,  g/day Cinnamomum cassia
type cinnamon consumption for  weeks was observed to
cause a signicant decline in HbAc level [].
In a study of  prospective-controlled trials by Baker et al.,
cinnamon consumption was found to not alter preprandial
blood glucose, HbAc, and lipid parameters in patients with
type  and type  diabetes [].
A research study in Tabriz, Iran, was carried out on 
patients with type  diabetes. Of these  patients,  people
were in the experimental group, and  people were in the
control group. In the study, the experimental group was given
. grams of cinnamon a day, while the control group was
given a capsule as a placebo with no eect on diabetes.
According to the results of the study, the preprandial blood
glucose and HbAc did not have a signicant dierence in
the control group. is dierence was found to be signicant
in the experimental group (p<.). It was found also in this
study that cinnamon caused positive eects on preprandial
blood glucose levels as well as HbAc levels in patients with
type  diabetes [].
Another research study in Yazd, Iran, was carried out
on  patients with type  diabetes. Of these  patients, 
people were in the experimental group, and  people were
in the control group. e study continued for  weeks. e
experimental group was given  g of cinnamon per day (
 mg capsules every  hours). e control group was given
capsules as a placebo that had no eect on diabetes. At the
end of the study, there was no signicant dierence between
thebloodglucoseandHbAcvaluesoftheexperimentaland
control groups [].
In the study of Lu et al., a group that consumed ground
cinnamon was compared with a placebo group. e study
included  Chinese people with type  diabetes mellitus.
At the end of  days, a signicant decline was observed in
HbAc. No signicant decline was observed in the placebo
group. Preprandial blood glucose was found to decline
signicantly in both groups [].
A meta-analysis of  clinical trials involving cinnamon
has included  people. It was found that cinnamon reduced
preprandial blood glucose, and HbAc decreased in short-
term studies []. In another study,  diabetes patients with
an average HbAc level of.% were given  g of cinnamon per
day for  months. It was reported that there was no change in
preprandial blood glucose and HbAc levels [].
In the present study, although there were proportionally
small changes in HbAc levels at dierent levels of consump-
tion, they were not signicant. In all three groups, there
was no statistically signicant dierence between the average
HbAc level measurements before consuming cinnamon and
on day .
Research studies examining the eects of cinnamon on
blood sugar of animals were found during the literature
review. In a study, in which the eect of the cinnamon on
insulin resistance and body composition was examined, 
male Wistar mice were fed with a high-fat and high-fructose
diet. A total of  g of cinnamon per kilogram was given with
a high-fat and high-fructose diet. It was found that insulin
sensitivity decreased, and body composition changed in the
mice that were fed [].
Kannappan et al. carried out a study on male Albino
mice, dividing them into two groups: a control group and
a group consuming cinnamon along with a high-fructose

International Journal of Food Science 
diet. A glucose tolerance test was administered. In mice with
a high-fructose diet, glucose tolerance was improved. No
signicant changes were found in low doses [].
In a study carried out by Qin et al, cinnamon components
were added to the control group’s drinking water to observe
whether the cinnamon components increased the glucose use
of male Wistar mice. A high-fructose diet was administered
to the control and experimental groups for  weeks. e
consumption of cinnamon components was found to prevent
the development of insulin resistance in mice with high-
fructose diet in the control group [].
In their study, Taher et al. found that water-soluble cin-
namon polyphenols developed adipogenesis []. In another
study, cinnamon was found to activate insulin-induced glu-
cose use in the epididymal adipose tissue in mice. us,
they have found that it improves the glucose and insulin
metabolism [].
In in vivo studies, plasma glucose and insulin concen-
trations of mice were examined. Cinnamomum cassia was
foundtobemoreeectivethanCinnamomum zeylanicum
and reduced glucose levels in the blood glucose tolerance test
[].
In a study investigating the antidiabetic eect of Cin-
namomum cassia, cinnamon was given to animals with type
 diabetes mellitus for  weeks. Glucose intensity in the
blood was found to be reduced signicantly in this period
[].
Streptozotocin was given to diabetic Wistar mice for
 days to examine the components of Cinnamomum zey-
lanicum exhibiting an antidiabetic eect, and cinnamalde-
hyde was administered. Plasma glucose concentration has
decreased signicantly compared to the control group. More-
over, the administration of cinnamaldehyde has lowered the
HbAc level [].
In another study, mice were given cinnamon oil
(. mg/kg and  mg/kg) for  days. In the group
receiving  mg/kg cinnamon oil, the preprandial plasma
glucose level was found to be signicantly reduced compared
to that in the control group. Additionally, healing was
observed in pancreatic cell islets [].
A study was carried out in Jordan on  patients with
type  diabetes for  weeks; the patients were asked to take
 g of ground cinnamon (two  milligrams of cinnamon
capsules) immediately aer breakfast, lunch, and dinner; and,
as a result, a daily dose of  g of cinnamon was found to be
eective in reducing blood glucose in a short time [].
In a parallel study on patients with type  diabetes aer
menopause, the patients were given cinnamon (Cinnamo-
mum cassia, . g/day) and placebo supplements for  weeks.
Based on the study, no change was detected in preprandial
blood glucose, preprandial insulin and HbAc levels, blood
lipids, and whole-body insulin resistance/sensitivity []. In
another study,  postmenopausal women were examined.
e consumption of  mg of cinnamon per day has been
observed not to reduce blood sugar compared to placebo
[]. In another study,  postmenopausal women with type
 diabetes mellitus were evaluated. It was observed that
consuming capsules containing   mg of cinnamon  times
a day for  months had no signicant eect [].
5. Conclusion
It has taken place in both national and international literature
that cinnamon reduces blood glucose in nonhealthy individ-
uals, and many studies have been carried out on this subject.
However, studies demonstrating the eect of cinnamon on
thebloodglucoseofhealthyindividualsarelittleifany.In
this study, it has been proven that cinnamon causes positive
changes in the blood glucose levels of healthy individuals. In
healthy individuals, the eects of cinnamon on blood glucose
are positive but are in a way that is regulatory and to keep the
blood glucose within the normal values/limits. Cinnamon led
to signicant changes in certain blood parameters examined
at dierent consumption levels in both proportional and
statistical terms. However, it can be said that this change
diered depending on the daily consumed amount and that
the dierentiation increased when the consumed amount was
– g. For this reason, more detailed and long-term studies
are needed for the use of cinnamon in healthy individuals.
More benecial results can thus be achieved by enriching the
data on the eects of cinnamon on healthy individuals.
Data Availability
No data were used to support this study.
Ethical Approval
is study was conducted according to the guidelines laid
down in the Declaration of Helsinki and all procedures
involving human subjects/patients were approved by the
Istanbul Medipol University Non-Interventional Clinical
Researches Ethical Council.
Consent
All persons gave their informed consent prior to their
inclusion in the study.
Conflicts of Interest
e authors declare that they have no conict of interest.
Authors’ Contributions
Nildem Kizilaslan and Nihal Zekiye Erdem equally con-
tributed to the conception and design of the research,
contributed to the acquisition, analysis, and interpretation
of the data, draed the manuscript, critically revised the
manuscript, agreed to be fully accountable for ensuring the
integrity and accuracy of the work, and read and approved
the nal manuscript.
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