During the pregnancy, licorice should be consumed in moderation, depending on the results of a study published in the American Journal of Epidemiology. Glycyrrhizin, the active ingredient in liquorice, is said to have negative effects on children’s cognitive development when exposed in utero.
Researchers from the University of Helsinki in Finland conducted a study with nearly 400 children followed from birth to age 13 to analyze the effects of consuming licorice in utero.
For this study, scientists established consumption criteria:
more than 500 mg of glycyrrhizin (i.e. 250 g of licorice) per week corresponding to a large amount
249 mg (and less) of glycyrrhizin per week corresponding to a negligible amount.
Finland on alert on licorice during pregnancy
Young people who have been exposed to large amounts of licorice during the pregnancy did less well than others on cognitive reasoning tests. The difference is equivalent to about seven IQ points. They had more behavioral problems (attention deficit hyperactivity disorder type (ADHD)) than the others. Girls started puberty earlier than everyone else.
“Pregnant women and women planning to become pregnant should be informed of the harmful effects that products containing glycyrrhizin, such as licorice, can have on the fetus,” suggests Professor Katri Räikkönen of the University of Helsinki.
In Finland, this is already a reality. In January 2016, the National Institute of Health and Welfare released dietary recommendations for families, in which licorice was placed in the “not recommended” category for pregnant women. According to these recommendations, occasional consumption in small amounts, such as a serving of licorice ice cream or some licorice candy, is not dangerous.
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