Munching on those delightful Danish cinnamon rolls could make you sick. Research conducted by Danish scientists reveals that the sweet treats exceed the levels of cinnamon set by European Union.
"We must recognize that to get a cinnamon roll ... to taste like cinnamon, we have to use more than the very small amounts allowed, or it's the end of the cinnamon roll as we know it," Hardy Christensen, the head of the Danish Baker's Association, said according to NPR.
Health experts say that consumption of too much cinnamon can pose a health risk. Americans and the Europeans mostly use Cassia cinnamon that has an ingredient called coumarin. Experts maintain that heavy consumption of coumarin can risk liver damage to sensitive people.
Following this, the EU set the recommended limits in 2008. The recommendations say that Cassia cinnamon should only contain five to 50 milligrams of the ingredient per every kilogram of food.
However, the level of cinnamon is high in some foods such as holiday sweets. According to the Danish Food Administration survey, around 50 percent of the baked goods in Denmark have high levels of cinnamon.
Food authority officials have told the bakers to limit the use of cinnamon in their sweets.
"Cinnamon rolls are of course a traditional Danish baked product. We've been making bread and cakes with cinnamon for 200 years," Christensen added according to the Telegraph. "It's the end of the cinnamon roll as we know it."
