Fermented Foods May Help Body Eliminate Microplastics: Study Finds

A new study suggests that certain foods, particularly fermented ones, may aid the body in eliminating microplastics, a growing global health concern. The research, conducted by the World Kimchi Institute, focuses on the potential of specific lactic acid bacteria strains found in kimchi, a traditional Korean fermented dish, to absorb and remove nanoplastic particles.

The study, led by Si Hye Lee and Tae Woong Yoon, identified Leuconostoc mesenteroides CBA3656, a lactic acid bacteria strain present in kimchi, as having a notable capacity to bind to polystyrene nanoplastics – one of the most common forms of plastic pollution. Researchers analyzed the compound’s ability to adsorb the nanoplastics in a laboratory setting.

In an experiment involving mice, those receiving the CBA3656 compound excreted more than double the amount of nanoplastic particles compared to a control group. This suggests the compound may bind to plastics within the digestive system, facilitating their removal from the body through waste, according to the study.

“The microorganisms derived from traditional fermented foods have shown promising potential in addressing public health problems caused by plastic pollution,” said Lee. “We aim to contribute to improving public health and addressing environmental challenges by promoting the scientific value of microbial resources extracted from kimchi.”

The findings build on previous research indicating that probiotics may reduce the toxicity of microplastics. However, this study goes further by suggesting that fermented foods could actively assist in eliminating a portion of these particles from the body.

Nanoplastic particles, even smaller than microplastics, pose potential health risks. Studies have shown these particles can accumulate in various organs, including the brain, liver, and placenta, and can disrupt the delicate microbial balance within the gut. This disruption has been linked to an increased risk of inflammatory bowel diseases, such as Crohn’s disease and ulcerative colitis, as well as leaky gut syndrome. Imbalances in gut bacteria may also contribute to chronic diseases like diabetes and colorectal cancer.

The World Kimchi Institute’s research follows earlier studies that indicated probiotics could lessen the harmful effects of microplastics. This latest work suggests fermented foods may not only neutralize these toxins but also help the body expel them.