Licorice Candy: Safe Treat Or Pregnancy Risk?

Licorice is a popular candy, but is it safe for pregnant women to consume? Research suggests that pregnant women should avoid consuming large amounts of black licorice as it may negatively impact the fetus later in life. A 2017 Finnish study found that high prenatal exposure to glycyrrhizin, a compound found in licorice root, was associated with lower cognitive test scores, impaired memory, and a higher risk of ADHD and mental health issues in children. Girls exposed to high levels of glycyrrhizin in utero also tended to reach puberty earlier. While the occasional consumption of licorice-flavored sweets is not dangerous, pregnant women should be cautious and consider avoiding licorice altogether.

Black licorice is linked to lower IQ in children

The study, conducted by researchers from the University of Helsinki, the National Institute for Health and Welfare, and the Helsinki and Uusimaa hospital districts teamed up to analyze 378 13-year-olds whose mothers had monitored their licorice consumption during pregnancy. The researchers found that prenatal exposure to the sweet herb was linked to not only lower IQ but also behavioral problems and earlier puberty in girls.

The risk is associated with an ingredient found in licorice called glycyrrhizin. This compound is derived from the licorice root and is used as a sweetener in licorice candy. Glycyrrhizin has a long history of use in traditional medicine and is much sweeter than sucrose. However, it has been linked to negative health effects when consumed in large amounts.

In the 2017 study, "large amounts" of licorice consumption were defined as more than 500 milligrams of glycyrrhizin or 250 grams of black licorice candy per week. To put this into perspective, experts say that adults over 40 can safely consume only around 56 grams of black licorice per day. Excessive consumption of glycyrrhizin can lead to a condition called pseudohyperaldosteronism, which causes a drop in potassium levels and an increase in blood pressure.

While the exact cause-and-effect relationship between licorice exposure and the children's outcomes cannot be determined, the study suggests that pregnant women should be cautious about consuming licorice and other food products containing glycyrrhizin. However, it's important to note that the risk is associated with large amounts of licorice consumption, and occasional consumption of licorice-flavored sweets or ice cream is not considered dangerous.

High glycyrrhizin exposure linked to early puberty in girls

Licorice root contains glycyrrhizin, a triterpenoid compound that is about 30 times sweeter than sucrose. Glycyrrhizin is safe to consume in small amounts and can be found in everything from supplements and herbal teas to candy and craft beer. However, glycyrrhizin has a long half-life, meaning that it takes a long time to break down and leave the body. This can lead to a build-up of the acid, which can cause a condition called pseudohyperaldosteronism, resulting in a drop in potassium levels, an increase in blood pressure, and other problems.

A 2017 Finnish study found that glycyrrhizin exposure in utero was linked to lower cognitive test scores and impaired memory capacity in childhood. The study also found that girls exposed to higher levels of glycyrrhizin in the womb matured faster than those exposed to lower levels. Specifically, girls in the high-licorice group were, on average, taller and heavier, and they experienced earlier menstruation and earlier body hair and breast development.

The findings from the 2017 study suggest that pregnant people should be warned about the possible harmful effects of glycyrrhizin and advised to limit their consumption. However, it is important to note that harmful effects were only seen with very high levels of consumption of candy containing true licorice.

Large amounts of licorice may cause cognitive issues

A 2017 Finnish study published in the American Journal of Epidemiology found that pregnant people should avoid consuming large amounts of black licorice. The study established a link between excess fetal exposure to glycyrrhizin, a sweetener derived from licorice root found in licorice candy, and cognitive issues later in childhood.

Glycyrrhizin is the compound that gives licorice its distinctive taste. It is a potent sweetener, at least 30 times sweeter than sucrose, and is often used by candy makers as a food additive. While glycyrrhizin is safe to consume in small amounts, it has a long half-life, meaning it takes a long time to break down and leave the body. As a result, regular consumption of black licorice can lead to a build-up of glycyrrhizic acid, which can cause a condition called pseudohyperaldosteronism, characterised by a drop in potassium levels and an increase in blood pressure.

The 2017 study compared the cognitive development of 378 children of gestational parents who had consumed varying amounts of licorice candy during pregnancy. The researchers defined a "large amount" as more than 500 milligrams of glycyrrhizin or 250 grams of black licorice candy per week. The results showed that children exposed to high levels of black licorice in utero scored significantly lower on IQ scales, including verbal, word generation, and memory tests. They were also more likely to exhibit symptoms of attention-deficit/hyperactivity disorder (ADHD) and experience mental health and behavioural issues, such as anxiety, oppositional defiance, and conduct problems.

The study also found that girls exposed to higher levels of black licorice in the womb matured faster than those exposed to lower levels. These girls had higher weight, height, and BMI scores, as well as earlier menstruation and body hair growth.

While the exact mechanism is not fully understood, researchers believe that glycyrrhizin affects the regulation of cortisol, the stress hormone necessary for fetal development. High levels of cortisol can be harmful to unborn babies and may impact their neurological development.

In light of these findings, pregnant people are advised to limit or avoid the consumption of black licorice candy. However, it is important to note that the study did not establish a cause-and-effect relationship, and other factors may also be involved. Additionally, the generalisability of the findings to countries with lower licorice consumption, such as the United States, may be limited.

Consumption linked to higher blood pressure in mothers

The glycyrrhizic acid in licorice has been linked to an increased risk of high blood pressure in pregnant women. This is due to its ability to inhibit an enzyme that is crucial for the metabolism of certain hormones that regulate blood pressure. As a result, consuming large amounts of licorice during pregnancy can lead to hypertension, which poses risks for both the mother and the unborn child. These risks include pre-eclampsia and preterm delivery, with one study finding that girls born to mothers who consumed high amounts of licorice reached puberty earlier.

The link between licorice consumption and increased blood pressure is well-established. Studies have shown that even two weeks of daily black licorice consumption can lead to elevated blood pressure in healthy adults. This effect is likely to be more pronounced during pregnancy, when the body is already undergoing significant physiological changes.

The specific compound responsible for the increase in blood pressure is glycyrrhizin, which is found in the licorice root. This compound has a long half-life, meaning it stays in the body for an extended period. As a result, regular consumption of licorice can lead to a build-up of glycyrrhizin, increasing the risk of high blood pressure.

The risks associated with licorice consumption during pregnancy are serious enough that Finland's National Institute for Health and Welfare has listed licorice as "not recommended" for pregnant women. While the occasional consumption of licorice-flavoured sweets or ice cream is not dangerous, excessive consumption of black licorice in particular should be avoided due to its high glycyrrhizin content.

To minimise the risk of adverse effects, pregnant women should limit their consumption of black licorice or opt for licorice-style products that do not contain glycyrrhizin. It is also important to be mindful of other sources of glycyrrhizin, such as chewing gum, cookies, ice cream, herbal teas, and beverages. By being cautious and mindful of their licorice intake, pregnant women can help ensure the safety and well-being of both themselves and their unborn children.

Licorice tea may cause high blood pressure

The dangers of licorice tea are due to the compound glycyrrhizin (or glycyrrhizic acid). This compound is found in the licorice plant and is 30 to 50 times sweeter than sugar. It is often used as a sweetener in candies, throat lozenges, root beer, and stout beers. Glycyrrhizin has been linked to blood pressure spikes and shorter pregnancies. The US Food and Drug Administration (FDA) has warned that consuming black licorice can cause potassium levels in the body to drop, which can lead to abnormal heart rhythms, high blood pressure, and congestive heart failure.

The European Scientific Committee on Food has stated that a daily intake of 10 milligrams of glycyrrhizin is considered safe. However, it can be difficult to know the exact amount of glycyrrhizin in a cup of homemade licorice tea as it can vary depending on the recipe and preparation method. Store-bought licorice teas tend to have lower amounts of the compound, with an average 8-ounce cup containing only 31.5 milligrams of glycyrrhizin.

If you are pregnant and a fan of licorice tea, it is best to limit or refrain from drinking it until after giving birth. Occasional consumption in moderation, especially if it is brewed weakly, can minimize the glycyrrhizin content and reduce the risk of unintended consequences.

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