Cinnamon helps control blood sugar in prediabetics

The potential health benefits of cinnamon have been widely studied. Previous research has found that the antioxidant and anti-inflammatory properties in cinnamon lower the risk of conditions such as heart disease.

A new study published by the Endocrine Society suggests that cinnamon improves blood sugar control in people with prediabetes and could slow the progression to type 2 diabetes (T2D).

An estimated 90 million people have prediabetes in the United States, which is characterized by high blood sugar levels and often leads to type 2 diabetes. It is possible to prevent the progression of prediabetes to T2D, but identifying effective prevention strategies has been challenging. 

Study lead author Dr. Giulio R. Romeo is an endocrinologist at the Joslin Diabetes Center in Boston.

“Our 12-week study showed beneficial effects of adding cinnamon to the diet on keeping blood sugar levels stable in participants with prediabetes,” said Dr. Romeo. “These findings provide the rationale for longer and larger studies to address if cinnamon can reduce the risk of developing type 2 diabetes over time.”

The researchers used a randomized clinical trial (RCT) to examine the effects of cinnamon supplementation in 51 participants with prediabetes. For 12 weeks, Participants were given a 500 mg cinnamon capsule or a placebo three times a day. 

The study revealed that individuals who received the supplements had lower fasting glucose levels and an improved response to eating a meal with carbohydrates. In addition, cinnamon was not associated with negative side effects.

“In conclusion, treatment with cinnamon for 12 weeks, compared to placebo, resulted in favorable changes on measures of glucose homeostasis in a representative population of participants with prediabetes,” wrote the study authors. 

“These findings should set the foundation for a longer and larger RCT that directly addresses the impact of cinnamon on incident T2D and/or remission of prediabetes.”

The study is published in the Journal of the Endocrine Society.

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By Chrissy Sexton, Earth.com Staff Writer