Licorice root has long been linked to changes in blood pressure, but recent findings from a study published in the American Journal of Clinical Nutrition provide new clarity on how significant that effect can be. The research shows that daily consumption of licorice, even for a short period, can raise the numbers on a blood pressure cuff more than many people expect. This is important for individuals who rely on licorice in foods or as a supplement and may not realize the potential cardiovascular impact.
The study builds on earlier work that identified glycyrrhizic acid as the key component in licorice responsible for raising blood pressure. In this experiment, 28 healthy adults, including 14 men and 14 women aged 18 to 30, consumed licorice containing an amount of glycyrrhizic acid equivalent to 100 milligrams. The researchers tracked baseline blood pressures and then observed changes over a two week period of daily intake. The initial mean systolic blood pressure measured around 109.1 millimeters of mercury with a diastolic reading near 65 millimeters of mercury, values that provide a reference point for assessing the impact of licorice consumption.
Over the course of the two weeks, systolic blood pressure rose by about three millimeters of mercury on average. In addition, there were elevations in hormones involved in blood pressure regulation, notably aldosterone and renin. These hormones help the kidneys retain sodium and water and can lead to higher blood pressure when present in higher amounts. The pattern observed in this small study aligns with a broader body of evidence suggesting that glycyrrhizic acid can influence mineral balance and cardiovascular tone through these hormonal pathways.
Researchers emphasized that while the observed increases were modest, they may have greater significance for individuals who already have hypertension, heart disease, kidney issues, or are sensitive to salt and fluid balance. The findings underscore the importance of monitoring licorice intake as part of a broader approach to cardiovascular health and blood pressure management. The team also called for larger and longer studies to better understand how licorice in everyday foods, including candied treats and dietary products, could influence the cardiovascular system over extended periods and across different populations.
Current guidelines from major health organizations acknowledge that licorice can be consumed in modest amounts, with glycyrrhizic acid levels kept under certain daily thresholds to reduce risk. Specifically, both the World Health Organization and European Union bodies reference safe daily limits for glycyrrhizic acid in foods. The new study adds to the conversation by highlighting how even those limits might translate into measurable, real-world effects on blood pressure for some people.
As the science continues to evolve, clinicians and researchers agree that more research is needed to fully map the cardiovascular implications of licorice, including practical considerations for foods that contain licorice as an ingredient. The takeaway for the public is clear: awareness of licorice content matters, especially for individuals with blood pressure concerns or those who regularly consume licorice in large amounts.
In the medical community, experts have long discussed conditions that can mimic heart problems. While licorice is not a substitute for clinical assessment, understanding its potential impact on blood pressure helps clinicians differentiate between primary cardiac issues and secondary effects related to dietary components like glycyrrhizic acid. Ongoing dialogue between nutrition science and cardiology continues to inform safer dietary choices for those monitoring cardiovascular health.