Cinnamon, a common spice derived from the bark of trees in the Cinnamomum genus, is a frequent ingredient in many household kitchens. For a breastfeeding parent, the safety of consuming any food or supplement is a natural concern. Standard, moderate consumption of cinnamon used in cooking or as a sprinkle on food is generally regarded as safe while nursing. The potential for risk only emerges when the spice is consumed in concentrated forms or in large, regular quantities.
Culinary Consumption of Cinnamon
When cinnamon is used as a culinary seasoning, the amounts consumed are typically very small, posing no known risk to the nursing infant or the milk supply. Sprinkling a quarter teaspoon on oatmeal or adding it to a batch of baked goods results in a minimal systemic dose. These trace amounts of the spice’s compounds that may transfer into breast milk are not considered toxic at such low levels. Using cinnamon strictly for flavor, rather than for a perceived medicinal benefit, is compatible with breastfeeding.
Ceylon and Cassia: The Key Difference
The safety of consuming cinnamon is highly dependent on which of the two main types is being used, as they contain dramatically different levels of a compound called coumarin. Cassia cinnamon, the most common and least expensive variety, contains significantly higher concentrations of coumarin. Coumarin is a naturally occurring flavor compound that can cause liver damage, known as hepatotoxicity, when consumed regularly in large amounts. By contrast, Ceylon cinnamon, often marketed as “true cinnamon,” contains only trace amounts of coumarin, making it the safer choice for consistent consumption. Cassia can contain coumarin levels ranging from 2.5 to 10 milligrams per gram, while Ceylon typically contains less than 0.14 milligrams per gram.
Safety Concerns with High-Dose Intake
The primary safety concern with cinnamon consumption during lactation is the potential for coumarin toxicity when consuming high doses, such as those found in supplements or concentrated extracts. The European Food Safety Authority (EFSA) has set the Tolerable Daily Intake (TDI) for coumarin at 0.1 milligrams per kilogram of body weight per day. Exceeding this limit regularly, particularly with high-coumarin Cassia, can strain the mother’s liver, potentially causing reversible damage. Because coumarin is fat-soluble, it has the potential to transfer into breast milk, posing a theoretical risk to the developing liver of the infant. The precautionary advice is to avoid high-dose Cassia products like capsules or essential oils, as the infant’s ability to process toxins is still immature.
Some traditional sources suggest cinnamon may possess galactagogue properties, meaning it could increase milk supply, but scientific evidence is lacking to support this claim. Therefore, a parent should not rely on cinnamon supplements to address milk supply issues. Consuming large amounts of cinnamon may also alter the flavor of the breast milk, which could result in an infant becoming fussy or refusing to feed.
Monitoring and Consulting Healthcare Providers
Parents should exercise caution regarding the source and quantity of cinnamon they consume while breastfeeding, especially if they have a pre-existing liver condition. If a parent is considering a cinnamon supplement or regularly uses large amounts of Cassia cinnamon, they should consult with a lactation consultant, pediatrician, or OB-GYN. It is helpful to monitor the infant for any unusual reactions following the mother’s consumption of large amounts of cinnamon. Symptoms like increased fussiness, changes in feeding patterns, or signs of an allergic reaction should prompt the parent to discontinue cinnamon consumption and seek medical advice.