A surprising discovery from Linköping University has added a new layer to the bittersweet nature of licorice. While many savor its distinct flavor, researchers have found that even small amounts of licorice can increase blood pressure.
This effect is particularly pronounced in individuals who exhibit a stronger reaction, indicating not just a spike in blood pressure but also signs of increased heart strain.
Licorice, derived from the root of the Glycyrrhiza plant, has been celebrated for centuries, both as a herbal remedy and a confectionery flavoring.
However, its sweet taste comes with a potential risk, largely due to a compound known as glycyrrhizic acid. This substance can disrupt the body’s fluid balance by affecting kidney enzymes, leading to elevated blood pressure—a known precursor to cardiovascular diseases.
Authorities like the European Union and the World Health Organization have previously stated that consuming up to 100 mg of glycyrrhizic acid daily is generally safe for most people.
Despite this, data from the Swedish Food Agency suggests that about 5% of Swedes consume more than this advised limit.
The recent study, published in the American Journal of Clinical Nutrition, aimed to scrutinize the “safe” threshold.
Given the varying concentrations of glycyrrhizic acid in different licorice products, and the fact that these levels are often not listed on packaging, the researchers embarked on a carefully controlled experiment.
They recruited 28 young, healthy adults, ranging from 18 to 30 years old, and divided them into two groups.
Over two separate periods, participants were given either licorice containing 100 mg of glycyrrhizic acid or a control product with salmiak (the ingredient responsible for the salty taste in some licorice) but no licorice essence.
This setup allowed for a direct comparison within individuals by alternating the product consumed and including a two-week cleansing break in between.
Throughout the study, participants tracked their blood pressure daily at home. The researchers also conducted thorough evaluations at the end of each period, measuring hormone levels, salt balance, and indicators of heart workload.
The findings were eye-opening: even the consumption of licorice at levels previously deemed safe led to an increase in blood pressure among the participants. On average, blood pressure rose by 3.1 mmHg.
Additionally, the study observed decreases in the hormones renin and aldosterone, crucial regulators of fluid balance, with licorice consumption.
Remarkably, those who showed the most significant hormonal changes also experienced weight gain (likely from fluid retention) and had higher levels of NT-proBNP, a marker indicating greater heart effort.
These results challenge the existing consensus on licorice consumption, suggesting that even “safe” amounts might not be so benign after all. Particularly for those more sensitive to glycyrrhizic acid’s effects, the implications for blood pressure and heart workload merit caution.
As the research community takes note of these findings, the call for clearer food labeling and public awareness grows louder.
This study not only underscores the need for caution in licorice consumption but also highlights the intricate connections between diet, heart health, and the body’s delicate fluid balance.
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The research findings can be found in The American Journal of Clinical Nutrition.
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