Microplastics are a pervasive problem in the modern era. And while we’re doing our best to keep it out of our bodies by replacing our nonstick cookware with non-toxic alternatives, opting for looseleaf tea, avoiding chewing gum, and transitioning away from plastic food containers, it can sometimes feel hopeless with the sheer number of microplastic sources we’re exposed to. Fortunately, a glimmer of hope has now surfaced thanks to new research that shows that kimchi may help absorb microplastics in the gut.
The groundbreaking new study published in Bioresource Technology in May found that a specific lactic acid bacterium found in kimchi may actually absorb tiny nanoplastics — like a plastic magnet in the gut — facilitating their excretion and reducing buildup in our bodies1.
Kimchi Might Reduce Nanoplastic Accumulation
To draw these promising conclusions, researchers with the World Institute of Kimchi used a mouse model to explore the specific benefits of one lactic acid bacterium commonly found in kimchi: Leuconostoc mesenteroides CBA3656. When they mimicked the conditions of the human intestines, they found that the bacterium bound to a whopping 57 percent of the nanoplastics it encountered.
“Plastic pollution is increasingly recognized not only as an environmental issue but also as a public health concern,” said Dr. Se Hee Lee, the study’s lead researcher. “Our findings suggest that microorganisms derived from traditional fermented foods could represent a new biological approach to address this emerging challenge.”
How Much Do We Trust These Findings?
Recently, certain studies surrounding microplastics have come under fire, casting some doubt on their findings. But despite recent criticism of the methodology behind some studies, experts are optimistic about the research around the benefits of kimchi.
“From a GI standpoint, this is a reasonably well-done preclinical study,” explains Vikram Tarugu, MD, a GI expert and lead physician at Wellington Regional Hospital, who was not involved in the study. “The authors focused on a specific strain and demonstrated a clear mechanism-binding of nanoplastics to the bacterial cell wall — rather than making broad claims about degrading plastics. That’s important, because a lot of criticism in this field centers on overinterpretation and poorly standardized methods.”
Nevertheless, he notes that this research is still in its early stages. “It’s still a mouse model using a single type of plastic,” he cautions, “so it should be viewed as early mechanistic work, not something ready for clinical application.”
Adding Kimchi to Your Diet
While there’s certainly more research to be done regarding the impact of kimchi on microplastic accumulation in the body, there’s no time like the present to up your consumption of this traditional fermented food. After all, research has found that the health benefits of kimchi extend far beyond microplastics — kimchi consumption can boost gut health, increase iron levels, stimulate immune function, and even reduce the risk of metabolic syndrome and cancer2.
These days, you’ll find a host of great kimchi brands available at your local health food store or farmer’s market, and it’s also an easy ferment to make at home. Once you’ve got your hands on a kimchi you like, you can enjoy it as part of a traditional bibimbap, in a cheese sandwich or quesadilla, or simply on its own with rice.
“For general gut health, I usually suggest incorporating a small serving daily rather than large amounts sporadically,” explains Tarugu, noting that even a few tablespoons of kimchi a day can make all the difference in your gut health. “These organisms don’t permanently colonize most people, so consistency matters more than volume.”
Exploring Other Fermented Foods
To keep things exciting, feel free to add other lactofermented foods to your diet like sauerkraut, yogurt, and kombucha. But be aware that while these foods have indeed been shown to boost gut health specifically, one cannot extend the new findings regarding kimchi’s potential benefits for microplastic accumulation to these other foods.
“Effects like this tend to be strain-specific,” says Tarugu, “and most commercial fermented foods contain a mix of organisms that may not include this particular strain. Even within the same species, different strains can behave very differently in the gut. So at this point, we can’t assume that eating sauerkraut, kombucha, or yogurt will replicate what was seen in the lab.”
In the meantime, scientists have also shared promising research on fiber removing ‘forever chemicals’ from our bodies — so it’s a great time to start upping your intake of high-fiber foods alongside kimchi to minimize unwanted substances in your body.
Sources:
- https://www.sciencedirect.com/science/article/abs/pii/S0960852426003159
- https://pmc.ncbi.nlm.nih.gov/articles/PMC5895381/
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