Cinnamon is a common spice used across various cultures, added to foods for flavor and aroma. Breastfeeding mothers often wonder if consuming this spice is safe for their infant. The safety of cinnamon during lactation depends almost entirely on the quantity consumed and the specific type of cinnamon used. This article explores the parameters of safe cinnamon consumption for nursing mothers.
Safety Profile of Cinnamon During Lactation
Consuming cinnamon as a culinary spice in typical food portions is considered safe during lactation. The primary safety concern with frequent or high-dose intake centers on coumarin, a naturally occurring compound. Coumarin has hepatotoxic potential, meaning it can cause liver damage, particularly when consumed in large quantities over time.
Regulatory bodies, such as the European Food Safety Authority (EFSA), have established a Tolerable Daily Intake (TDI) for coumarin at 0.1 milligrams per kilogram of body weight per day. Regularly exceeding this limit increases the risk of liver enzyme elevation and potential inflammation. This risk is mainly associated with a specific type of cinnamon, not the small amounts found in a cookie or a sprinkle on oatmeal.
The focus on coumarin pertains mostly to the mother’s health, and typical culinary use falls well below the threshold of concern. For an adult weighing 60 kilograms, the TDI translates to a limit of approximately 6 milligrams of coumarin daily. This information is important for a nursing mother to monitor her own long-term health, as liver function issues could complicate overall health management.
Understanding the Types of Cinnamon
The safety profile of cinnamon is heavily influenced by its botanical source, as there are two main types widely available. The most common variety, often labeled simply as “cinnamon,” is Cassia cinnamon, derived from the Cinnamomum cassia tree. Cassia is inexpensive, has a strong, spicy flavor, and contains high concentrations of coumarin.
Cassia cinnamon can contain coumarin levels ranging from 1 to 7 grams per kilogram of spice. A single teaspoon of Cassia cinnamon can easily contain enough coumarin to exceed the established TDI for an average adult. Therefore, frequent consumption of Cassia cinnamon should be limited while breastfeeding.
Ceylon cinnamon, also known as “true cinnamon” (Cinnamomum verum or Cinnamomum zeylanicum), is the safer alternative for regular use. This variety contains significantly lower amounts of coumarin, often up to 100 times less than Cassia. Mothers who wish to consume cinnamon frequently or in slightly larger quantities should choose Ceylon cinnamon to minimize coumarin-related risk.
Potential Effects on Breast Milk and the Infant
When a mother consumes cinnamon, its compounds, particularly flavor molecules like cinnamaldehyde, can transfer into the breast milk. The transfer of these volatile compounds is minimal, but it can subtly alter the scent and taste of the milk. This process is not typically a cause for concern, as exposure to various flavors in breast milk can help condition the infant’s palate for diverse tastes later on.
There is a lack of published scientific data specifically on the safety of cinnamon consumption in nursing mothers and infants. Most reports regarding effects on the infant are anecdotal, linking maternal consumption of large amounts of cinnamon to potential changes in infant behavior, such as refusal to feed or gastrointestinal distress. If a mother notices fussiness, gassiness, or feeding refusal after consuming cinnamon, it may be advisable to temporarily remove it from the diet and observe if symptoms improve.
Adverse reactions in the infant, such as an allergic response to a compound in cinnamon, are rare but possible. Signs of an allergic reaction might include a rash, hives, or swelling. In the context of normal culinary intake, the amount of cinnamon compounds transferred is unlikely to cause serious issues in a healthy baby.
Therapeutic Use and High Dosage Concerns
The risks associated with cinnamon consumption increase when it is used in concentrated, therapeutic doses rather than as a simple spice. Concentrated products, such as capsules, extracts, or high-dose powders, are often marketed for health benefits like blood sugar regulation. These supplements usually contain Cassia cinnamon, which delivers a significantly elevated dose of coumarin.
Consuming these high doses regularly can lead to the mother exceeding the Tolerable Daily Intake for coumarin, increasing the risk of liver toxicity. Beyond the coumarin risk, the high concentration of cinnamaldehyde in supplements may interfere with the metabolism of certain prescription medications. This interaction can accelerate the clearance of drugs, making medications for conditions like diabetes, heart disease, or mood disorders less effective.
Due to the lack of evidence establishing the safety of high-dose cinnamon during lactation, mothers should refrain from taking cinnamon supplements while nursing. Any mother considering a cinnamon supplement should first consult with a healthcare provider. This consultation is necessary to weigh the potential risks and ensure there are no contraindications with existing medications or underlying health conditions.