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A groundbreaking study by researchers at Linköping University, Sweden, has uncovered startling findings about the effects of liquorice on blood pressure, challenging conventional wisdom. Contrary to previous beliefs, the study reveals that even small amounts of liquorice can lead to elevated blood pressure, with potential implications for cardiovascular health.
Published in The American Journal of Clinical Nutrition, the study sheds light on the impact of glycyrrhizic acid, a compound found in liquorice known to affect the body’s fluid balance. While liquorice has long been consumed as a herbal remedy and flavouring, its potential adverse effects on blood pressure have been a subject of concern.
“Consuming liquorice containing 100 mg of glycyrrhizic acid daily raised blood pressure in young, healthy individuals—a finding not previously demonstrated for such small amounts of liquorice,” explains Peder af Geijerstam, doctoral student at Linköping University and lead author of the study.
The study, involving 28 participants aged 18-30, aimed to evaluate the safety of the recommended daily intake of glycyrrhizic acid. Participants were randomly assigned to consume either liquorice or a control product devoid of liquorice over two-week periods, allowing researchers to compare the effects of both varieties. Blood pressure measurements, hormone levels, salt balance, and heart workload were monitored throughout the study.
Results revealed a notable increase in blood pressure among participants who consumed liquorice, with an average rise of 3.1 mmHg. Additionally, levels of hormones regulating fluid balance—renin and aldosterone—decreased in response to liquorice consumption. Notably, individuals most sensitive to the effects of liquorice exhibited signs of increased fluid volume and heart workload, as evidenced by elevated levels of N-terminal pro-brain natriuretic peptide (NT-proBNP), a protein secreted by the heart under strain.
“Our results underscore the need for caution regarding recommendations and labelling for food containing liquorice,” emphasizes Fredrik Nyström, professor at Linköping University and lead researcher of the study.
The study’s findings carry significant implications for public health, challenging existing guidelines and prompting a reevaluation of the safety of liquorice consumption. With further research, the development of clearer recommendations and improved labelling for liquorice-containing products may be warranted, offering greater transparency and protection for consumers.
Funded with support from various institutions including The Strategic Research Network in Circulation and Metabolism (LiU-CircM) at Linköping University, the study marks a crucial step forward in understanding the impact of liquorice on cardiovascular health and underscores the importance of evidence-based dietary guidelines in safeguarding public well-being.
