Microplastics, super-tiny plastic fragments, are found in many of the products we use daily and end up in what we eat. The implications of ingesting microplastics are still being studied, but growing concerns suggest they might accumulate in the body, potentially disrupting biological functions or carrying harmful chemicals.
Casually popping a stick of gum in our mouths is a harmless habit. But here’s something worth chewing on: with every bite, you’re not only savoring that minty freshness or fruity burst but also unknowingly ingesting microplastic particles, suggests a new study by UCLA engineers.
UCLA researchers tested 10 types of chewing gum: five synthetic (made with petroleum-based polymers) and five natural (made from plant-based ingredients like tree sap).
In the lab, a subject chewed seven pieces of each brand for four minutes, with saliva samples collected every 30 seconds. Another experiment measured how microplastics were released over 20 minutes.
Surprisingly, both types of gum—natural and synthetic—released similar amounts of microplastics.
The study found that chewing gum could release a surprisingly high amount of microplastics. On average, 100 microplastic particles were detected per gram of gum, but some brands released up to 600 particles per gram. That means a single large piece could unleash over 3,000 microplastic particles.
For someone who chews 160 to 180 pieces of gum per year, this could add up to an estimated 30,000 microplastic particles entering their body annually. While the long-term effects of ingesting these particles aren’t fully understood, studies in animals and human cells suggest potential health risks. It’s a reminder that even seemingly harmless habits may have unexpected consequences.
That’s an interesting finding—it suggests that most of the microplastic exposure happens early on. If someone wants to minimize the number of particles they ingest, they might be better off savoring a single piece rather than constantly reaching for a fresh one.
The study is presented at the spring meeting of the American Chemical Society in San Diego.
