HELSINKI – A new study claims that a woman’s consumption of excessive quantities of liquorices during pregnancy could hamper her child’s intelligence and behavior.
The study published in the American Journal of Epidemiology saw a comparison between eight-year-old children and found that kids of mothers who ate large amounts of liquorices when pregnant did not perform as well as other youngsters in cognitive tests on vocabulary, memory and spatial awareness.
Sixty-four of the children who took part in the study were exposed to high levels of glycyrrhizin in liquorices, 46 to moderate levels and 211 to low levels.
Behavior was assessed using an in-depth questionnaire completed by the mother and also used by clinicians to evaluate children’s behavior.
The research concluded that women who ate more than 500mg of glycyrrhizin per week – found in the equivalent of 100g of pure liquorices – were more likely to have children with lower intelligence levels and more behavioral problems.
Some of the inadequacies in the kids, selected from Finland where consumption of the drink among women is common, were poor attention spans and ADHD (attention deficit hyperactivity disorder).
The study, carried out by the University of Helsinki and the University of Edinburgh, suggested that a component in liquorices called glycyrrhizin may impair the placenta, allowing stress hormones to cross from the mother to the baby.
Apparently, high levels of such hormones, known as glucocorticoids, affect fetal brain development, which leads behavioral disorders in children.
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