Licorice extract is used in the food, beverage, pharmaceutical, and supplement industries as a flavor agent. Excessive licorice consumption can precipitate a severe hypertensive event through activation of renal mineralocorticoid receptors. This article presents a case study and a review of published literature on licorice-induced hypertension.
Department of Nutrition Sciences, Faculty of Sciences and Technology, Tel Hai Academic College, Tel Hai, Israel; Department of Nutritional Sciences—SHRP Rutgers University, Newark, New Jersey (Ms Rachman-Elbaum); and Department of Kinesiology and Health Promotion, Troy University, Troy, Alabama (Dr Johnson).
Correspondence: Shelly Rachman-Elbaum, MS, RD, Department of Nutrition Sciences, Faculty of Sciences and Technology, Tel Hai Academic College, Upper Galilee, 12210 Israel (firstname.lastname@example.org).
The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article.