coumarin
coumarin

Coumarin

Common names: 2H-chromen-2-one, Coumarinic anhydride.
See the full list of safe or harmful ingredients on the Food Ingredient Checker
KIDSADVISORY SAFETY RATING
See methodology
Risky
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Coumarin is a naturally occurring compound found in various plants, such as tonka beans, cassia cinnamon, and sweet clover. It is characterized by a sweet aroma reminiscent of fresh hay or vanilla, which has led to its use in the food industry as a flavoring agent, particularly in products like baked goods and beverages. However, due to health concerns, its use as a direct food additive has been suspended in several countries since the mid-20th century.[1]The use of coumarin as a direct food additive has been suspended in several countries since the mid-20th century due to health concerns, particularly its potential to cause liver damage.
High intake of coumarin has been associated with hepatotoxic effects, including liver damage, in both animal and human studies. Consequently, regulatory bodies have established tolerable daily intake levels to mitigate potential health risks. Consumers are advised to monitor their consumption of coumarin-rich foods, especially those containing certain types of cinnamon, to avoid exceeding these recommended limits.[2]

Safety Overview

Regulatory Bodies

FDA (US)
The FDA prohibits the direct addition of coumarin to food due to its potential health risks. However, natural ingredients containing coumarin, such as certain flavorings, are permitted in alcoholic beverages under specific regulations.[3]
Health Canada
Health Canada acknowledges the natural occurrence of coumarin in certain foods and advises monitoring intake to avoid exceeding the established TDI. Elevated levels of coumarin in specific foods may be assessed by Health Canada on a case-by-case basis using the most current scientific data available.[4]
EFSA (Europe)
EFSA has established a tolerable daily intake (TDI) for coumarin of 0.1 mg per kilogram of body weight. The European Union has set maximum coumarin levels for various food categories, such as 50 mg/kg in traditional and/or seasonal bakery ware containing a reference to cinnamon in the labeling.[5]
WHO (World Health Organization)
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated coumarin and established safety guidelines, including an acceptable daily intake (ADI) similar to EFSA’s recommendation. JECFA’s assessments inform international food safety standards and regulations.[6] It is important for consumers to be aware of the tolerable daily intake (TDI) levels to ensure they don’t exceed them, especially when consuming cinnamon and other coumarin-containing products.

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Not Classified

EWG Rating

Environmental Working Group
  • EWG Rating: Coumarin is rated with a high hazard score due to concerns about allergies and immunotoxicity.[7]
  • Level of Caution: The EWG advises caution when using products containing coumarin, as it is associated with allergies and contact dermatitis.[7]
  • Possible Health Risks: Exposure to coumarin may lead to skin irritation, allergic reactions, and potential liver toxicity with high or prolonged exposure.[7]
get life saving Recall Alerts for parents
Sign up for free recall alerts today.
Sign Up

More about Coumarin

  • Baked Goods: Cinnamon rolls, spiced cookies, apple pies
  • Beverages: Cinnamon-flavored teas, certain liqueurs, spiced ciders
  • Spices and Seasonings: Cassia cinnamon, mixed spice blends, curry powders

Historical Use
Coumarin, first isolated from the tonka bean (Dipteryx odorata) in 1820, has been utilized for its fragrant properties in perfumes and as a flavoring agent in foods such as chocolates, baked goods, and beverages. However, due to health concerns, its use as a direct food additive has been suspended in several countries since the mid-20th century.[8]
Current Exposure
Today, consumer exposure to coumarin primarily occurs through the ingestion of certain cinnamon varieties, notably Cassia cinnamon, which contains higher levels of coumarin. Cassia cinnamon is often used in baked goods and flavored products. Additionally, coumarin is present in various cosmetic products and fragrances, leading to exposure through dermal absorption.[2]

Hepatotoxicity
Studies have indicated that coumarin can cause liver damage, including vacuolar degeneration, necrosis, and apoptosis of hepatocytes, particularly at higher doses.[2]
Carcinogenic Potential
Research has shown that coumarin possesses carcinogenic properties, with a possible genotoxic mechanism, leading to the establishment of a tolerable daily intake to mitigate potential health risks.[9]
Allergic Reactions
Some individuals may experience allergic responses to coumarin, such as skin irritation or contact dermatitis, especially with prolonged exposure.[10]
Neurological Effects
Exposure to coumarin derivatives during pregnancy has been associated with minor neurological dysfunctions in children, suggesting potential developmental neurotoxicity.[8] The most significant health effects of excessive coumarin exposure are liver damage and allergic skin reactions, while neurological concerns may arise with prolonged or high-dose exposure, particularly during pregnancy.

Toxicological Studies
Research indicates that coumarin exhibits hepatotoxic and carcinogenic properties, with a tolerable daily intake (TDI) established at 0.1 mg/kg body weight to mitigate potential health risks.[9]
Long-Term Safety
Long-term studies have shown that high doses of coumarin can induce liver and lung tumors in rodents, leading to regulatory measures to limit human exposure.[11]

High-Risk Groups
Individuals with certain genetic variations, particularly in the CYP2A6 enzyme, may have a reduced capacity to metabolize coumarin, increasing their susceptibility to its hepatotoxic effects.[9]
Health Impacts
Vulnerable populations, including pregnant women, may be at risk for developmental toxicity from coumarin exposure, as studies have identified developmental toxicity as a critical effect in risk characterization.[12]

Recommended Intake
Regulatory bodies, including the European Food Safety Authority (EFSA), have established a tolerable daily intake (TDI) for coumarin at 0.1 mg per kilogram of body weight. This means that an individual weighing 60 kg should limit their daily coumarin intake to 6 mg to avoid potential adverse health effects.[11]

General Safety Level
Research indicates that pure coumarin is not a common contact allergen, as demonstrated by a study where only 1 out of 512 patients exhibited a positive patch test to the substance.[13]
Sensitive Individuals
Impurities in coumarin preparations may contribute to allergic reactions; therefore, individuals with fragrance allergies should be cautious and consider the purity of products containing coumarin.[13]

FAQ

What is coumarin?

Coumarin is a naturally occurring compound found in certain plants, known for its sweet scent and potential anticoagulant properties.

What does coumarin smell like?

Coumarin has a sweet, vanilla-like scent with hints of freshly cut hay.

Is coumarin found in turmeric?

No, coumarin is not found in turmeric but is present in some cinnamon varieties and other plants.

What is coumarin used for?

Coumarin is used in perfumes, flavorings, and some medicinal applications, though it is restricted in food due to potential liver toxicity.

Does Saigon cinnamon have coumarin?

Yes, Saigon cinnamon contains high levels of coumarin compared to other cinnamon varieties.

References

  1. National Center for Biotechnology Information 2017 Coumarin Some Industrial Chemicals NCBI Bookshelf Available at: https://www.ncbi.nlm.nih.gov/books/NBK390898/ ↩︎
  2. Lake BG 1999 Coumarin metabolism toxicity and carcinogenicity relevance for human risk assessment Food and Chemical Toxicology 37(4) 423-453 Available at: https://pubmed.ncbi.nlm.nih.gov/10418958/ ↩︎
  3. US Food and Drug Administration FDA Substances Added to Food formerly EAFUS Available at: https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?id=COUMARINPROHIBITED&set=FoodSubstances ↩︎
  4. Health Canada 2012 Food Safety Action Plan Coumarin in Cinnamon and Cinnamon-Containing Products Available at: https://publications.gc.ca/collections/collection_2024/acia-cfia/A104-548-2012-eng.pdf ↩︎
  5. European Food Safety Authority EFSA 2004 Opinion of the Scientific Panel on Food Additives Flavourings Processing Aids and Materials in Contacts with Food AFC on a request from the Commission related to Coumarin EFSA Journal 104 1-36 Available at: https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2004.104 ↩︎
  6. World Health Organization WHO 1974 Evaluation of Coumarin Joint FAO/WHO Expert Committee on Food Additives JECFA Available at: https://www.inchem.org/documents/jecfa/jecmono/v16je10.htm ↩︎
  7. Environmental Working Group EWG Coumarin Available at: https://www.ewg.org/skindeep/ingredients/701686-COUMARIN/ ↩︎
  8. International Agency for Research on Cancer IARC 2000 Coumarin IARC Monographs on the Evaluation of Carcinogenic Risks to Humans 77 193-225 Available at: https://publications.iarc.fr/_publications/media/download/2530/a87d999f919d3cfd12930f6119ed9d00f709a739.pdf ↩︎
  9. Abraham K Wu00f6hrlin F Lindtner O Heinemeyer G Lampen A 2010 Toxicology and risk assessment of coumarin focus on human data Molecular Nutrition & Food Research 54(2) 228-239 Available at: https://pubmed.ncbi.nlm.nih.gov/20024932/ ↩︎
  10. German Federal Institute for Risk Assessment BfR 2006 FAQ on coumarin in cinnamon and other foods Available at: https://www.bfr.bund.de/en/faq_on_coumarin_in_cinnamon_and_other_foods-8487.html ↩︎
  11. European Food Safety Authority EFSA 2008 Coumarin in flavourings and other food ingredients with flavouring properties EFSA Journal 6(10) 793 Available at: https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2008.793 ↩︎
  12. Health Canada 2012 Coumarin 1 - Information sheet Available at: https://www.canada.ca/en/health-canada/services/chemical-substances/fact-sheets/chemicals-glance/coumarin-1.html ↩︎
  13. Vocanson M et al. 2006 The skin allergenic properties of chemicals may depend on contaminants evidence from studies on coumarin International Archives of Allergy and Immunology 140(3) 231-238 Available at: https://pubmed.ncbi.nlm.nih.gov/16685137/ ↩︎

Recent Recalls

  • 07/24/2026Maple Leaf Foods Inc. Recalls Not Ready-To-Eat (NRTE) Bacon Product Imported without the Benefit of Import ReinspectionSee recall
  • 07/23/2026BCI Foods, Inc. Recalls Chicken Noodle Soup Product Imported without the Benefit of Import ReinspectionSee recall
  • 07/22/2026Fresh & Ready Foods LLC Recalls Spicy Breakfast Burrito due to Undeclared SoySee recall
  • 07/27/2026Fromagerie P. Jacquin & Fils brand Valençay AOP "fromage de chèvre au lait cru" recalled due to generic E. colSee recall
  • 07/24/2026Cadbury brand Dairy Milk Oreo Candy (bar) recalled due to undeclared pistachioSee recall
  • 07/23/2026Briine brand Pacific Tide Sparkling Spring Water recalled due to bulging cansSee recall

Similar Ingredients

Cinnamyl Anthranilate
RiskyCinnamyl Anthranilate
Benzophenone
RiskyBenzophenone
Cyclamate
RiskyCyclamate
Safrole
RiskySafrole
get life saving Recall Alerts for parents
Sign up for free recall alerts today.
Sign Up