Exposure via intake of liquorice confectioneryGlycyrrhizinic acid contentStørmer et al. (1993a) have given glycyrrhizinic acid levels which were determined inconfectionery products marketed in Germany, Belgium and the United Kingdom.Glycyrrhizinic acid concentrations ranged from 0.29 to 7.9 mg/g liquorice confectionery; inthe UK two products were above 3.5 mg/g and in Germany three products were above 4.2mg/g. Certain “health” products such as liquorice-flavoured diet gum, and throat pearlsmay contain 15 and 47 mg/g, respectively.In the Netherlands the mean glycyrrhizinic acid percentage in liquorice is 1.7 mg/g, basedon an analysis of 19 samples, ranging from 0.3 to 5.1 mg/g. In 3 additional samples("liquorice powder" and two brands of “bay liquorice”) levels of 18 and 25-28 mg/g werefound, respectively. “Bay liquorice” consists of 100% dried Glycyrrhiza root extract (Maas,2000).00 mg.