The National Institute for Health and Welfare, THL, says that pregnant women should be even more cautious than before about their consumption of liquorice and the salty liquorice treat salmiakki. Excessive consumption of the black sweets during pregnancy could result in lower levels of intelligence and concentration difficulties in newborn children.
On Thursday THL published new, stricter guidelines regarding the consumption of products containing liquorice extract by expectant mothers, but the agency said that the black candies are safe to eat occasionally.
One major reason behind THL's shift was research carried out by Katri Räikkönen a professor of psychology at the University of Helsinki.
In results reached through animal testing, Räikkönen found that the ingredient glycyrrhizin which gives a sweet flavouring to liquorice and salmiakki can have negative effects on the placenta and make it possible for stress hormones from the mother to be passed on to her growing foetus.
100 grams per week possibly harmful
THL's head of research Eero Kajantie says that if a pregnant woman eats more than 100 grams of liquorice per week, there is a risk that her baby could have a lower intelligence level and higher chances of having concentration difficulties later in life.
Further evidence regarding the dangers of liquorice to unborn babies has also been uncovered by other studies in the recent past. Although the health community has not yet been able to scientifically confirm these studies, THL decided to adjust their recommendations for safety's sake.
The newspaper Karjalainen erroneously reported that THL's new recommendations forbid any consumption of liquorice or salmiakki, and Kajantie confirmed that was not the case.
Previous research has also found that consumption of liquorice and salmiakki can raise blood pressure in some people.
YLE FINLAND
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