Is consumption of Coumarin dangerous?
Despite its flavour enhancing properties, numerous studies, beginning in 1855, have indicated that coumarin has toxic effects on the nervous system, heart, blood vessels, and liver of animals as well as inducing cancerous tumours and toxic conditions in humans. In 1954, the US Food and Drug Administration (FDA) banned coumarin in food, but not tobacco products, in the USA based on the results of animal research. Also, since 1954, many European countries have either banned or greatly restricted coumarin because of its toxic properties. In Norway, like the USA, coumarin has been banned in food, but not in tobacco. For additional information from Skin Deep see http://www.ewg.org/reports/skindeep2/report.php?type=INGREDIENT&id=1117.
