In a review study, scientists from Portugal and the United Kingdom found that cinnamon may help control blood sugar and cholesterol levels in people with type 2 diabetes.
More than 37 million Americans — about 1 in 10 — have diabetes, and roughly 90–95% of them have type 2 diabetes. The condition most commonly develops in adults over the age of 45.
Insulin is a hormone produced by the pancreas that allows blood sugar to enter the body’s cells to be used for energy. In type 2 diabetes, the body’s cells do not respond properly to insulin, a condition known as insulin resistance.
To compensate, the pancreas produces more insulin. Over time, however, it may not be able to keep up, causing blood sugar levels to rise and increasing the risk of prediabetes and type 2 diabetes.
Cinnamon is a spice derived from the inner bark of trees belonging to the genus Cinnamomum. It is widely used as a flavoring and aromatic ingredient in many cuisines around the world.
Previous studies have suggested that cinnamon may offer several health benefits, including helping to regulate blood sugar, lower cholesterol and triglyceride levels, reduce blood pressure, and support memory and cognitive function.
In recent years, scientific evidence has increasingly pointed to the potential benefits of cinnamon for people with type 2 diabetes, largely due to its bioactive compounds.
In the review, researchers analyzed studies published between 2000 and 2022 to evaluate cinnamon’s effects on diabetes-related biomarkers and to summarize the mechanisms by which it may influence blood sugar and lipid levels.
The researchers found that clinical studies indicate cinnamon also has anti-inflammatory properties, which may be beneficial in diabetes management.
Based on the available evidence, the team suggests that cinnamon may help regulate blood sugar metabolism by mimicking insulin activity and improving enzyme function.
Additionally, cinnamon may reduce blood cholesterol levels and decrease the absorption of fatty acids in the intestine.
The review included a substantial number of studies involving people with diabetes. However, the researchers noted several limitations when comparing the findings, including differences in cinnamon doses, extracts, species, methods of administration, and concurrent diabetes treatments.
The study was published in the journal Nutrients and conducted by Maria Leonor Silva and colleagues.
