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BgVV advises caution when eating liquorice!

02/1999, 01.02.1999

Products with a high level of glycyrrhizin may cause high blood pressure and other side effects.

Studies by the Land authorities in the northern federal Länder have shown that more and more liquorice products in Germany are on the market which have a high glycyrrhizin content. These are mainly imported liquorice articles. Liquorice products, which contain more than 200 mg glycyrrhizin /100g, may trigger side effects in certain people in conjunction with regular consumption of more than 50g per day. As the content of glycyrrhizin is not declared on the packaging, the Federal Institute for Health Protection of Consumers and Veterinary Medicine, BgVV, recommends once again caution when regularly consuming large amounts. This applies above all to consumers who suffer from high blood pressure, cardiovascular disease and diabetes and pregnant women.

Glycyrrhizin is a natural component in pure liquorice which is used to produce liquorice because of its distinct flavour. Pure liquorice is extracted from the dried roots of pure liquorice plants which grow above all in the Mediterranean region. It has been used for more than 4,000 years in medicine for instance to treat stomach disorders and colds.

The glycyrrhetinic acid released during the metabolism of glycyrrhizin inhibits a key enzyme in the hormonally driven mineral balance. Permanent consumption of large amounts of glycyrrhizin can lead to a change in mineral metabolism with sodium accumulation and potassium losses. The consequences are an increase in blood pressure, water retention in tissue (oedemas) and muscle weakness.

Similar symptoms may occur in medicines containing pure liquorice roots. That's why the competent medicinal products committee has adopted a similar stance in the case of a daily dose of more than 100mg glycyrrhizin and envisaged the statement of contraindications, side effects, interaction and a restriction on the duration on application.

The former Federal Health Office (BGA) and the Senate Committee of the German Research Society for the Assessment of Health and Safety of Foods recommended a few years ago that intake of glycyrrhizin should be restricted to under 100 mg per day and consumer. Consumption information on the packaging should enable the consumer to comply with this value. In October 1991 the EU Scientific Committee also assessed glycyrrhizin in liquorice goods not least because of an extensive working document from BGA and came to the same conclusion. Furthermore, it was suggested within the framework of the Aromas Directive of the European Union that limit values should be laid down for glycyrrhizin in foods. This recommendation, however, has not been implemented.

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