Alongside raw fish, unwashed vegetables, and undercooked meat, licorice now joins the list of foods pregnant women should approach with caution. Researchers from the University of Helsinki in Finland conducted a comprehensive study examining licorice's key compound, glycyrrhizin, and its potential negative effects on fetal cognitive development.
This robust study tracked nearly 400 children from birth to age 13. Pregnant women were grouped by glycyrrhizin intake: heavy consumers exceeded 500 mg per week (equivalent to about 250 g of licorice), while those below 249 mg were deemed low-risk. Results showed children exposed to high levels had, on average, IQs 7 points lower, more behavioral issues, and girls experienced earlier puberty compared to others.
In Finland, licorice is now officially discouraged for pregnant women. No such recommendation exists in France yet. That said, occasional consumption is not considered dangerous—moderation remains key, as evidenced by this peer-reviewed research.
