Adding cinnamon to carbohydrate meals may slow the rise in blood sugars, claims a new study. This could be helpful for people with diabetes, or those concerned about blood sugar control.

A team of Swedish researchers recruited 14 healthy subjects and measured changes in gastric emptying, post-meal blood glucose concentrations and satiety after a meal of rice pudding (300g) served with or without 6g of cinnamon. The gastric emptying rate was assessed using standardized real-time ultrasonography, where the stomach is photographed while emptying.

The results showed a small but statistically significant reduction in the gastric emptying rate when cinnamon was added to the rice pudding. There was also less of a rise in blood glucose concentrations after the cinnamon-flavoured pudding. No differences were seen for satiety.

The findings suggest that the addition of 6g cinnamon to a high carbohydrate pudding slows down the absorption of carbohydrate from the small intestine. This may help in the control of blood glucose levels after meals.

For more information, see
Hlebowicz J et al (2007). Effect of cinnamon on postprandial blood glucose, gastric emptying, and satiety in healthy subjects. American Journal of Clinical Nutrition, Vol 85; pp 1552-65.

EUFIC related material:
Diet-related diseases-Diabetes
Nutrition-Understanding food