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Survey on the Consumption of Cinnamon-Containing Foods and Drinks

University of Leeds, CAS/ LIBA
Start date
End date

This survey has four key tasks:

  • Prepare a list of cinnamon-containing foods by checking food labels and discussions with manufacturers and/or retailers.
  • Organise and conduct a food consumption survey to determine the consumption of cinnamon-containing foods by the UK population.
  • Identify commonly-consumed foods containing cinnamon from tasks 1&2 and analyse these for coumarin levels.
  • Estimate the intake of coumarin by the UK population by combining the level of coumarin in foods with the food consumption data (tasks 2&3).
More information

Background: Following safety evaluations on coumarin, the European Food Safety Authority (EFSA) set a Tolerable Daily Intake (TDI) of 0.1 milligrams per kilogram bodyweight per day. A TDI is an estimate of the amount of a substance, expressed on a body weight basis that can be ingested over a lifetime without appreciable risk. In addition there are limits set by legislation on the amount of coumarin a variety of flavoured foods and drinks may contain.

This survey will enable the Agency to compare coumarin intake levels to the TDI.

Funding Source
Food Standards Agency
Project source
View this project
Project number
Bacterial Pathogens