Licorice is one of the most beloved flavors in Scandinavia. Danes consume several kilograms per person annually, and the rest of the Nordic countries are not far behind. But the compound that gives licorice its distinctive taste — glycyrrhizin — comes with real health risks that most people are unaware of.

The Problem With Glycyrrhizin

Glycyrrhizin is the naturally occurring compound in licorice root (Glycyrrhiza glabra) that provides the sweet, earthy flavor. It is also a potent bioactive substance that disrupts the body’s regulation of a hormone called cortisol.

Under normal conditions, an enzyme in the kidneys converts active cortisol into its inactive form. Glycyrrhizin blocks this enzyme, allowing cortisol to accumulate and bind to mineralocorticoid receptors. The result is a cascade of effects that mimic the condition called hyperaldosteronism:

  • Elevated blood pressure — sodium and water retention increase blood volume
  • Low potassium — the body excretes too much potassium, which can cause muscle weakness, cramping, and in severe cases, cardiac arrhythmias
  • Fluid retention and edema — visible swelling, particularly in the legs

These are not theoretical risks. They are well-documented clinical effects that occur at levels of consumption that many Scandinavians reach without thinking twice.

The Danish Study

A study of more than 1,000 diabetes patients in Denmark found that over 60 percent had measurable levels of glycyrrhizin in their blood. This is significant because diabetes patients are already at elevated risk for cardiovascular complications and hypertension. Adding glycyrrhizin-induced blood pressure elevation on top of existing metabolic disease compounds the danger.

The researchers noted that many patients were unaware they were consuming glycyrrhizin at all, or that it could interact with their condition. This points to a broader problem: licorice is not treated as a substance with pharmacological effects, even though it behaves like one.

How Much Is Too Much?

The World Health Organization established guidelines in 2006 suggesting a maximum daily intake of 100 milligrams of glycyrrhizin. To put this in perspective:

  • A small bag of licorice candy (about 50 grams) can contain 100–200 mg of glycyrrhizin
  • Strong licorice varieties and salty licorice (salmiak) often contain higher concentrations
  • Herbal teas with licorice root can deliver significant doses per cup

For someone eating licorice daily — which is common in Denmark, Sweden, Finland, and Iceland — exceeding the WHO threshold is easy. The issue is not the occasional handful at a movie theater. It is the habitual, daily consumption that is normalized across Nordic culture.

Hidden Sources

Licorice root is not only found in candy. It appears in a surprising number of products:

  • Herbal teas — licorice root is a common ingredient in throat-soothing and digestive tea blends
  • Supplements — licorice extract is used in some digestive and adrenal support supplements
  • Spice blends — certain Middle Eastern and Asian spice mixes include licorice root
  • Throat lozenges — many brands use glycyrrhizin as a flavoring and soothing agent
  • Tobacco products — some chewing tobacco and cigarette blends contain licorice as a flavoring

If you consume any of these alongside licorice candy, your total glycyrrhizin intake may be substantially higher than you realize.

Who Should Be Most Careful?

While excessive licorice consumption is a risk for anyone, certain groups are especially vulnerable:

People with hypertension. If you already have high blood pressure, glycyrrhizin will make it worse and may reduce the effectiveness of blood pressure medication.

People with heart disease or arrhythmias. The potassium-lowering effect of glycyrrhizin can trigger dangerous heart rhythm disturbances.

Diabetes patients. As the Danish study showed, this population is heavily exposed and already carries elevated cardiovascular risk.

Pregnant women. Some research suggests high glycyrrhizin intake during pregnancy may affect fetal development. Finnish studies have linked heavy licorice consumption during pregnancy to earlier puberty and cognitive effects in children.

People taking certain medications. Glycyrrhizin can interact with diuretics, blood pressure medications, and corticosteroids.

What You Can Do

This is not a call to give up licorice — enjoying it occasionally is not dangerous. But a few adjustments make a real difference:

  • Be aware of your intake. If you eat licorice daily, consider reducing frequency to a few times a week.
  • Check labels. Look for glycyrrhizin content, and be aware that “deglycyrrhizinated licorice” (DGL) products have had the problematic compound removed.
  • Watch for hidden sources. If you drink licorice tea daily and snack on licorice candy, the combined dose matters.
  • Talk to your doctor if you have hypertension, heart disease, or diabetes and consume licorice regularly. It is a conversation most physicians would welcome but rarely initiate.
  • Monitor blood pressure if you are a heavy consumer. A home blood pressure monitor is an inexpensive way to check.

The Bottom Line

Licorice is delicious, culturally significant, and — in moderation — harmless. But glycyrrhizin is a pharmacologically active compound, and Scandinavian consumption patterns frequently exceed safe thresholds. Knowing the risks does not mean giving up a beloved treat. It means enjoying it with open eyes.