There is a toxic threshold for cinnamon consumption
Cassia cinnamon contains significant levels of coumarin, a compound with a well-established tolerable daily intake threshold above which potential hepatotoxicity and adverse health effects can occur.
The claim is specific and testable regarding toxicity thresholds linked to specific components (coumarin) found in certain varieties of cinnamon. Retrieved papers such as [2], [5], and [8] provide clear evidence of tolerable daily intake limits and potential adverse health effects from excessive consumption.
Klaus Abraham, Michael Pfister, Friederike Wöhrlin, Alfonso Lampen. Relative bioavailability of coumarin from cinnamon and cinnamon‐containing foods compared to isolated coumarin: A four‐way crossover study in human volunteers. 2010. https://doi.org/10.1002/mnfr.201000394
Discusses how heavy consumption of Cassia cinnamon can lead to doses exceeding the tolerable daily intake (TDI) of coumarin.
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M. Drobac, J. Arsenijević, N. Kovačević. The content of coumarin in the commercial samples of cinnamon bark and cinnamon-containing dietary supplements available on the Serbian market. 2020. https://doi.org/10.1556/066.2020.49.3.4
Notes that certain cinnamon species contain high levels of coumarin, which is potentially hepatotoxic and requires limits on consumed amounts.
Martina Jakovljević Kovač, Lovro Mihajlović, Maja Molnar. Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method. 2021. https://doi.org/10.17508/cjfst.2021.13.2.16
States that while optimal consumption of cinnamon components like coumarin has health benefits, increased long-term consumption leads to adverse health effects.
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