Eating liquorice during pregnancy ‘poses health risks for the child’

A new study has offered evidence that pregnant women should avoid consuming large quantities of liquorice for health reasons.

Conducted by the University of Helsinki, the research indicated that products containing glycyrrhizin – such as liquorice and salty liquorice – may have a negative effect on unborn foetuses, particularly in terms of their cognitive development.

Data was analysed for 378 youths of about 13 years whose mothers had consumed various quantities of liquorice during pregnancy, with a large amount defined as more than 500 mg a week, while less than 249 mg was defined as little or no consumption. 500 mg glycyrrhizin corresponds, on average, to 250 g of liquorice.

It was shown that children exposed to large amounts of liquorice in the womb generally performed worse than others in cognitive reasoning tests carried out by a psychologist, with the difference equating to approximately seven IQ points.

Those exposed to liquorice also performed less well in tasks measuring memory capacity, with parental estimates suggesting these individuals also had more problems characteristic of attention deficit hyperactivity disorder.

Liquorice exposure was also linked to a greater chance of puberty starting earlier and advancing further in girls, further underlining the numerous potential consequences the substance can bring about.

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