Coumarin Levels in Cinnamon Products from Canadian Retail Survey

193 samples of cinnamon and cinnamon-containing products were collected from grocery and specialty stores in 11 Canadian cities between April 2011 and March 2012. The Canadian Food Inspection Agency conducted this targeted survey to generate baseline data on coumarin concentrations. Coumarin was detected in 98% of samples, with the highest levels found in ground cinnamon (7816 ppm).

Use Cases

• Analyze coumarin concentration distributions across product types like ground cinnamon, cinnamon sticks, and spice mixes.
• Compare detected ppm levels in baby food, baked goods, and breakfast cereals to assess relative exposure risks.
• Model potential correlations between product categories (e.g., ground cinnamon vs. tea) and reported coumarin concentrations.
• Use the sample collection locations (11 cities) and time range (2011-2012) for temporal and spatial baseline analysis.

Strengths

• 193 samples provide a substantive survey size for analysis.
• Data includes specific ppm measurements for 8 distinct product categories.
• Samples were collected from 11 cities across Canada, offering geographic diversity.

Limitations

• Data is from a single year (2011-2012) and may not reflect current market conditions.
• No column names or sample-level metadata are provided, limiting granular analysis.
• The survey focused only on the Canadian retail market, limiting international generalizability.

Provenance

Source

Canadian Food Inspection Agency

Collection Method

Targeted survey; samples collected from retail stores and analyzed for coumarin content.

Time Range

April 2011 to March 2012

Freshness

Data is from 2011-2012, though the record was last updated in 2026.

Geography

11 cities across Canada