Prediabetics May Benefit from Taking Cinnamon Supplements

In a recent randomized, controlled, double-blind trial, researchers in the United States investigated the impact of a modest daily intake of 4g of cinnamon supplements over four weeks on blood glucose levels. The study, extended with continuous glucose monitoring (CGM) and oral glucose tolerance test (OGTT) data, focused on participants with obesity and prediabetes.

Contradictory findings from previous research on cinnamon’s effects on blood glucose levels prompted this well-controlled investigation. Participants were given either 4 grams of cinnamon or a placebo capsule, and their food intake records were monitored for dietary compliance.

The results revealed a significant reduction in average blood glucose levels with cinnamon supplementation. Notably, the study found that cinnamon significantly lowered 24-hour glucose concentrations and mean glucose peaks compared to the placebo. The average 24-hour net area under the curve (netAUC) for glucose was also lower with cinnamon, indicating better maintenance of blood glucose levels within a desirable range. Importantly, there were no significant differences in the mean starting peak time, time to peak, and mean duration of the peaks between the cinnamon and placebo groups.

Cinnamon, a widely available and low-cost supplement, was suggested to “contribute to better glucose control when added to the diet in people who have obesity-related prediabetes.” However, the study raises questions about the specific compounds in cinnamon responsible for these effects, emphasizing the need for further research to understand the mechanisms behind its impact on blood glucose.

While this study adds to the growing body of evidence supporting the potential role of dietary supplements, such as cinnamon, in managing blood glucose levels, it is essential to approach these findings with a balanced perspective. Lifestyle changes should also be considered alongside any supplementation for effective blood glucose management. The research was published in The American Journal of Clinical Nutrition.

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