What is Cinnamal (Cinnamaldehyde)?
Cinnamal is the common name for cinnamaldehyde, a naturally occurring organic compound found primarily in the bark of cinnamon trees from the Cinnamomum genus. This yellow, oily liquid gives cinnamon its characteristic taste and odor and has been used for centuries as both a spice and a medicinal herb. Its use extends beyond the kitchen, with applications in cosmetics, fragrances, and agriculture, thanks to its antimicrobial and antifungal properties. In the food industry, it serves not only as a flavoring but also as a natural preservative to inhibit microbial growth. For individuals with sensitivities, understanding which foods contain cinnamal is crucial for managing their diet.
Natural Food Sources of Cinnamal
The most potent source of cinnamal is cinnamon itself, but the concentration varies depending on the species of cinnamon tree. The two most common types are Cassia cinnamon and Ceylon cinnamon. Cassia, or "Chinese cinnamon," is the most widely available and contains a high concentration of cinnamal. In contrast, Ceylon, or "true cinnamon," has a milder flavor and significantly lower cinnamal content. Beyond cinnamon, cinnamal can also be naturally present in other foods and flavorings.
- Spices and Flavorings: Cassia oil and cassia bark are potent sources, as is balsam of Peru.
- Fruits and Vegetables: Some people sensitive to cinnamal report reactions to tomatoes and citrus fruits, which also naturally contain the compound. Apples are another reported natural food source.
- Chocolate: As a complex food item, chocolate contains cinnamal and is listed as a potential trigger for individuals with sensitivities.
Processed Foods with Added Cinnamal
Due to its strong, pleasant flavor and scent, cinnamal is a popular additive in a wide range of processed and flavored products. Its use is so common that more than half of the cinnamal consumed in foods annually comes from its deliberate addition rather than from natural cinnamon spice. Cinnamal is often listed on ingredient labels as "cinnamaldehyde" or simply as part of "natural flavors."
Common Processed Items with Added Cinnamal:
- Baked Goods: Pastries, cakes, breakfast cereals, and cookies often use cinnamal for a distinct cinnamon flavor.
- Candies and Confectionery: Chewing gum, hard candies, and various sweets rely on cinnamal for their spicy-sweet taste.
- Beverages: Soft drinks, cola beverages, and certain teas or flavorings may include cinnamal.
- Ice Cream: Cinnamal is a common flavoring agent in many ice cream varieties.
- Condiments and Sauces: Some condiments and sauces, including certain BBQ sauces, may list cinnamal or natural cinnamon flavorings.
- Toothpaste and Oral Care Products: Cinnamal is frequently used as a flavoring in dentifrices and mouthwashes.
Natural vs. Synthetic Cinnamal: A Comparison
Cinnamal can be derived naturally from plants or synthesized in a laboratory. While chemically identical, the source can sometimes be a concern for consumers interested in natural products or those monitoring specific compounds like coumarin, which is also present in Cassia cinnamon.
| Feature | Naturally-Derived Cinnamal | Synthetic Cinnamal |
|---|---|---|
| Source | Extracted from cinnamon bark and other plants | Produced via chemical synthesis in a lab |
| Purity | Varies, contains other compounds like coumarin (especially Cassia) | High purity, produced specifically for flavoring or fragrance |
| Concentration | High in Cassia cinnamon, lower in Ceylon cinnamon | Standardized and controlled by manufacturers for consistency |
| Use | Often provides a more complex, multi-layered flavor profile | Consistent, reliable flavor used in many mass-produced items |
| Coumarin Content | Can contain significant levels in Cassia cinnamon, which can be toxic in high doses | Typically contains zero coumarin, eliminating this concern |
| Allergic Reaction | Risk of contact dermatitis or other allergies remains the same for sensitized individuals | Allergic potential is similar for sensitized individuals |
Navigating Cinnamal in Food for Those with Sensitivities
For individuals with a diagnosed allergy or sensitivity to cinnamal, careful label reading is a necessity. Cinnamal is a known contact allergen and can cause symptoms like dermatitis in sensitized individuals. For those with rosacea, cinnamaldehyde can be a dietary trigger for flare-ups. Avoiding cinnamal requires awareness of both natural and added sources.
- Check Ingredient Labels: Always look for "cinnamaldehyde," "cinnamal," or "cinnamon flavor." Be mindful that "natural flavors" is a broad term that may include cinnamal.
- Opt for Alternatives: When baking, consider using Ceylon cinnamon, which has a significantly lower cinnamal content than Cassia. This is especially important for those with coumarin sensitivity.
- Identify Triggers: Keep a food diary to identify personal triggers, as sensitivity levels can vary. For example, some may react to cinnamon rolls but not a small amount of cinnamon in a savory dish.
- Inquire about Flavorings: In restaurants or when consuming products where ingredients aren't listed, it may be necessary to ask about cinnamon or other spicy flavorings.
- Use Allergen-Friendly Apps: Some apps, like SkinSAFE, can help people with allergies identify products containing specific ingredients to avoid.
Conclusion
Cinnamal is the essential flavor component of cinnamon, but its presence in the modern diet extends far beyond the simple spice rack. While naturally high in Cassia cinnamon, it is also a common and often unstated ingredient in countless processed foods, candies, and beverages. For most people, cinnamal is a harmless addition that provides a beloved flavor. However, for those with specific sensitivities, including allergic contact dermatitis or rosacea, careful identification of both natural and added sources is essential to prevent adverse reactions. By understanding where cinnamal hides, consumers can make informed choices to manage their health and dietary needs.
For more information on cinnamal and allergic contact dermatitis, consider reviewing resources like those provided by the Contact Dermatitis Institute.
Specific Product Categories with Cinnamal Additives
- Sweets: Gums, candies, and fruit-flavored products often use cinnamal as a flavoring agent.
- Oral Hygiene Products: Toothpaste, mouthwash, and dental floss can contain cinnamal.
- Baked Goods: Pre-packaged breakfast cereals, pastries, and cakes are common sources of added cinnamal.
- Beverages: Cola drinks and some flavored teas use cinnamal for flavor.
- Savory Items: Certain processed meats and condiments may include cinnamal for flavor enhancement.
Potential Health-Related Considerations
- Allergies: Allergic contact dermatitis and oral/lip dermatitis are possible for sensitized individuals who come into contact with or ingest cinnamal.
- Rosacea: Cinnamaldehyde is a known trigger for rosacea flare-ups in some patients, alongside other food items.
- Coumarin Content: High intake of Cassia cinnamon, which contains both cinnamal and coumarin, may pose health risks, particularly related to liver function. Ceylon cinnamon is the low-coumarin alternative.
- Antimicrobial Properties: Cinnamal's natural antimicrobial properties have led to its use as a food preservative to inhibit fungi and bacteria.
Understanding Natural and Added Sources
Recognizing the different forms of cinnamal is key. While some foods naturally contain it, many products feature it as an added ingredient. Reading labels carefully and being aware of the types of cinnamon can help you manage your intake, especially if you have a sensitivity or allergy. Opting for Ceylon cinnamon over Cassia when possible is one way to reduce exposure to both cinnamal and coumarin.
