Acute Effects of Cinnamon Spice on Post-prandial Glucose and Insulin in Normal Weight and Overweight/Obese Subjects: A Pilot Study

Jing Wang, Sijia Wang, Jieping Yang, Susanne M Henning, Zahra Ezzat-Zadeh, Shih-Lung Woo, Tianyu Qin, Yajing Pan, Chi-Hong Tseng, David Heber, Zhaoping Li, Jing Wang, Sijia Wang, Jieping Yang, Susanne M Henning, Zahra Ezzat-Zadeh, Shih-Lung Woo, Tianyu Qin, Yajing Pan, Chi-Hong Tseng, David Heber, Zhaoping Li

Abstract

Clinical studies and meta-analyses have supported the notion that consuming cinnamon spice long term can have beneficial effects in individuals with normal glucose homeostasis and varying degrees of glucose intolerance including type 2 diabetes. The objective of this study was to evaluate the acute effect of cinnamon on the post-prandial responses to a typical American breakfast in normal and overweight/obese participants (ClinicalTrials.gov registration No. NCT04686552). The consumption of a single dose of 6 g of cinnamon added to oatmeal prepared with milk resulted in a significant reduction of one of our primary outcomes post-prandial insulin response (niAUC0-180min) in overweight/obese participants compared to control consuming breakfast without cinnamon. We also performed exploratory analysis of secondary outcomes. In normal weight participants, we observed a decrease of post-prandial glucagon response (niAUC0-180min and glucagon levels at 60-120 min) and C-peptide response (30 min) comparing breakfast with to without cinnamon. Cinnamon consumption did not change post-prandial glycemic response in normal weight participants, but increased 60 min post-prandial glucose in overweight/obese participants compared to control. In summary, cinnamon consumption differentially affected post-prandial hormonal responses in normal and overweight/obese participants.

Keywords: acute; cinnamon; glucose; insulin; post-prandial.

Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Copyright © 2021 Wang, Wang, Yang, Henning, Ezzat-Zadeh, Woo, Qin, Pan, Tseng, Heber and Li.

Figures

Figure 1
Figure 1
Enrollment, randomization, and analysis of samples of study participants.
Figure 2
Figure 2
HPLC was utilized to quantify cinnamic acid and cinnamaldehyde. (A) HPLC chromatograms, (B) concentrations of cinnamic acid and cinnamaldehyde in the cinnamon powder used in this study.
Figure 3
Figure 3
Changes of serum glucose, C-peptide, insulin, and glucagon from fasting levels in normal weight (n = 15), overweight/obese (n = 11) participants, and all participants (n = 26). (A–C) glucose, (D–F) insulin, (G–I) C-peptide, and (J–L) glucagon, Data are mean ± SEMs, *Results were significant when P < 0.05 for comparison between cinnamon and group at each time point.

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