Flavor, Freshness… and Plastic? The Hidden Dangers in Chewing Gum
Chewing gum has long been a staple of modern life—a quick breath-freshener, a post-meal treat, or just a habit picked up in childhood that never really went away. It’s found at every checkout counter, tucked into purses and glove compartments, and offered as a polite after-dinner gesture. But behind the sweet flavors and minty freshness lurks an unsettling truth: most commercial chewing gum contains microplastics.
That means every time you pop a piece into your mouth, you may be chewing on plastic. Literally.
While attention to microplastics in bottled water, seafood, and cosmetics has grown in recent years, few consumers realize that one of the most direct routes of exposure to plastic in daily life is right between their teeth. Let’s dive into what’s actually in most gums, why it matters, and what you can do about it.
What Are Microplastics?
Microplastics are tiny plastic particles—generally defined as less than five millimeters in size—that originate from the breakdown of larger plastic products or are manufactured intentionally for use in consumer goods. These particles are now found everywhere: in oceans, soil, the air we breathe, the food we eat, and increasingly, inside our bodies.
Studies have confirmed the presence of microplastics in human blood, lungs, feces, and even placental tissue (Leslie et al., 2022; Ragusa et al., 2021). Scientists are still working to understand the long-term consequences of internal microplastic accumulation, but early findings suggest troubling links to inflammation, cellular damage, and potential disruption of endocrine and immune function.
The Plastic in Your Gum
Most people are shocked to learn that the majority of chewing gum contains synthetic polymers—essentially plastic—as the base ingredient. Gum was once made from chicle, a natural latex from the sapodilla tree. But over time, as companies sought to cut costs and increase shelf stability, chicle was replaced with synthetic rubber.
Today, nearly all commercial chewing gums list “gum base” on the ingredients panel, a vague term that often includes polyethylene, polyvinyl acetate, and butyl rubber—materials also used in plastic bags, adhesives, and tires. In many countries, food labeling laws don’t require companies to disclose exactly what’s in the gum base, leaving consumers unaware of what they’re really chewing.
According to a report by the Center for Environmental Health (2020), some of the most widely sold gums in the U.S., including well-known brands like Trident and Orbit, contain synthetic polymers and plasticizers that qualify as microplastic ingredients. While the FDA currently permits these substances in food products under the “generally recognized as safe” (GRAS) designation, this doesn’t mean they’re without harm—especially with long-term exposure.
How Microplastics Affect Human Health
The human body is not designed to ingest or retain plastic. And yet, every time we chew synthetic gum, microscopic bits can be swallowed, absorbed, or inhaled. Here’s why that matters:
1. Inflammation and Immune Disruption
Research from the University of Newcastle in Australia found that the average person consumes approximately 5 grams of plastic each week—the equivalent of a credit card (WWF, 2019). This plastic doesn’t just pass through the digestive system harmlessly. Microplastics have been shown to trigger chronic low-grade inflammation, damage intestinal tissue, and disrupt gut microbiota (Hirt & Body-Malapel, 2020). The immune system may also respond to plastic particles as foreign invaders, potentially leading to autoimmune flare-ups and increased vulnerability to illness.
2. Endocrine Disruption
Many plastics used in consumer products, including those found in chewing gum, contain phthalates and bisphenols—chemicals known to mimic human hormones. Studies published in Environmental Health Perspectives have shown that even low doses of endocrine-disrupting chemicals (EDCs) can interfere with hormone regulation, affecting metabolism, fertility, mood, and child development (Gore et al., 2015).
3. Chemical Contaminants
Microplastics aren’t just plastic—they’re also carriers of environmental toxins. Because of their porous nature, they can absorb heavy metals, pesticides, and industrial chemicals from the environment. When ingested, these chemicals can be released into the body, contributing to toxic load. Some studies suggest that microplastics act as a “Trojan horse” for pollutants, intensifying their effects once inside the digestive system (Koelmans et al., 2016).
A Legal Loophole That Keeps Consumers in the Dark
One of the most frustrating aspects of the microplastics-in-gum issue is the lack of transparency. In the U.S., companies are not required to list individual components of the gum base on packaging, making it nearly impossible for consumers to make informed choices unless they dig into manufacturing disclosures or third-party testing.
The European Chemicals Agency (ECHA) recently announced new restrictions on intentionally added microplastics in consumer products, including cosmetics and cleaning supplies. Yet food products—particularly chewing gum—have not received the same level of scrutiny.
In many European countries, however, consumers have a wider selection of natural chewing gum brands made from chicle, tree resin, or plant-based waxes. These alternatives do not include plastic and are biodegradable. The U.S. market is slowly beginning to catch up, but major brands still dominate store shelves.
Plastic Pollution and the Bigger Picture
Microplastics from chewing gum don’t just affect individual health—they contribute to global plastic pollution. Spent chewing gum is one of the most littered items in cities worldwide. When improperly disposed of, gum hardens into rubbery black spots on sidewalks or gets washed into storm drains, eventually reaching waterways and oceans.
Once there, it becomes yet another source of microplastic pollution. Marine organisms ingest these particles, mistaking them for food. This not only harms aquatic life but can also pass plastic up the food chain—right back to humans.
In a 2018 review published in Science, researchers found microplastics in over 100 aquatic species consumed by humans. These particles have even been detected in table salt and beer (Kosuth et al., 2018). The idea that we are now eating the very pollution we’ve created is sobering, especially when chewing gum is one of the most direct and avoidable contributors.
Children and Teenagers Are at Higher Risk
Children and adolescents are among the most frequent consumers of chewing gum—and the most vulnerable to its risks. Their developing bodies, hormonal systems, and still-forming brains are more sensitive to environmental toxins and chemical exposure.
Moreover, kids tend to chew gum more vigorously and for longer periods, potentially increasing their exposure to microplastic particles. Some brands aimed at children are especially problematic, combining synthetic dyes, artificial sweeteners, and plastic gum base into a trifecta of toxic ingredients.
Recent research suggests that early-life exposure to EDCs and microplastics may contribute to later-life health issues, including obesity, reproductive problems, and behavioral disorders (Trasande et al., 2020). These risks highlight the importance of educating parents and schools about healthier gum alternatives—and pushing for regulatory reform.
Is There a Safer Way to Chew?
Yes, and it starts with awareness. There are a growing number of natural gum brands that use plant-based alternatives instead of plastic. Look for products made from:
- Chicle (natural latex from the sapodilla tree)
- Mastic gum (from the mastic tree, popular in the Mediterranean)
- Resin or wax-based gums
- Certified biodegradable materials
Brands such as Simply Gum, Glee Gum, and True Gum pride themselves on transparency, clean ingredients, and compostable packaging. These options are not only safer for your health but also more sustainable for the planet.
What Needs to Change
We’re at a critical juncture in our relationship with plastic. Awareness of its dangers is growing, but regulatory change often lags behind scientific evidence. To address the dangers of microplastics in chewing gum, several actions are needed:
- Regulatory transparency: Require companies to disclose all gum base ingredients on labels.
- Updated safety assessments: Reevaluate the GRAS status of synthetic polymers in food, particularly in light of recent microplastic research.
- Public education: Launch awareness campaigns to inform consumers—especially parents—about the risks of plastic-containing gum.
- Encourage industry innovation: Support companies that develop safe, natural, and biodegradable alternatives.
Final Thoughts: It’s Time to Spit Out the Plastic
Chewing gum may seem harmless—just a sweet, chewy habit to pass the time or freshen your breath. But if you’re chewing conventional gum, you’re likely exposing yourself to microplastics every day, directly through the mouth’s mucous membranes and potentially into your bloodstream.
The science is clear: these plastics aren’t inert. They affect cells, tissues, and possibly every system in the body. They also persist in the environment, contributing to a plastic crisis that’s poisoning oceans, animals, and ecosystems.
But knowledge is power. By switching to safer gum alternatives and advocating for clearer labeling and stricter regulations, we can protect our bodies and our planet. It starts with one choice at a time.
So next time you reach for a piece of gum, ask yourself: am I chewing on flavor… or plastic?
References:
- Leslie, H. A., et al. (2022). Discovery and quantification of plastic particle pollution in human blood. Environment International, 163, 107199.
- Ragusa, A., et al. (2021). Plasticenta: First evidence of microplastics in human placenta. Environment International, 146, 106274.
- Gore, A. C., et al. (2015). EDC-2: The Endocrine Society’s Second Scientific Statement on Endocrine-Disrupting Chemicals. Endocrine Reviews, 36(6), E1–E150.
- Hirt, N., & Body-Malapel, M. (2020). Immunotoxicity and intestinal effects of nano- and microplastics: A review of the literature. Particle and Fibre Toxicology, 17(1), 57.
- Koelmans, A. A., et al. (2016). Microplastic as a vector for chemicals in the aquatic environment: Critical review and model-supported reinterpretation of empirical studies. Environmental Science & Technology, 50(7), 3315–3326.
- Kosuth, M., Mason, S. A., & Wattenberg, E. V. (2018). Anthropogenic contamination of tap water, beer, and sea salt. PLOS ONE, 13(4), e0194970.
- WWF. (2019). No Plastic in Nature: Assessing Plastic Ingestion from Nature to People. University of Newcastle, Australia.
- Trasande, L., et al. (2020). Environmentally relevant exposure to endocrine-disrupting chemicals and their effects on children’s health. Nature Reviews Endocrinology, 16(3), 139–151.
- Center for Environmental Health. (2020). The Dirty Truth About Chewing Gum.
Bruschetta con Pomodoro e Basilico (Tomato & Basil Bruschetta)
Cooking with Controversy; The Heated Debate Over Seed Oils
Each decade seems to introduce a new nutritional adversary. First, fat was cast as the villain, then sugar, and now, seed oils have taken center stage in the debate over diet and health. These oils are being blamed for contributing to obesity, chronic diseases, and overall declining health. Yet, avoiding them is nearly impossible. They are found in countless everyday products—from fast food and salad dressings to protein bars and even infant formula. While some argue that seed oils are harmful, others maintain they are a cost-effective, safe, and even beneficial component of modern diets.
The reality is far more complex than a simple good-or-bad verdict. Discussions surrounding seed oils are often oversimplified, reducing a nuanced issue to polarized viewpoints. Even the term “seed oil” itself is misleading, as it encompasses both traditional oils that have been staples in diets for centuries and those engineered for mass food production. To fully grasp the debate, it’s necessary to examine how these oils are processed, how they are consumed, and what impact they may have on overall health.
At their core, seed oils are extracted from seeds, much like olive oil comes from olives or coconut oil from coconuts. However, not all seed oils are created equal. Some, like sesame and flaxseed oil, have been consumed for generations and are extracted using traditional cold-press methods, which help retain their nutritional value and antioxidant content. Others, particularly industrial seed oils—such as soybean, corn, canola, sunflower, safflower, cottonseed, grapeseed, and rice bran—are heavily processed through high-heat extraction and chemical solvents like hexane to maximize output. These oils undergo refining, bleaching, and deodorizing, making them neutral in taste and extending their shelf life, but at the cost of losing beneficial compounds like vitamin E and natural antioxidants.
Many of these oils were originally never meant for human consumption. Canola oil, for example, was initially known as rapeseed oil and primarily used as an industrial lubricant before being modified by Canadian scientists in the 1970s to make it edible. Even its name—”canola”—was a marketing creation derived from “Canada” and “oil.” Similarly, the term “vegetable oil,” though it sounds wholesome, often refers to a mix of industrially processed seed oils that bear little resemblance to actual vegetables.
Experts like Dr. Cate Shanahan, a Cornell-trained physician-scientist specializing in dietary fats, argue that these industrial seed oils were not developed with human nutrition in mind. (Read Dr. Shanahan’s best-selling book “Deep Nutrition”). The crude oil extracted from these seeds is inedible in its raw form, and the crops used for these oils were primarily bred for high yield and industrial applications rather than their dietary benefits. The vast majority of soybeans grown in the United States, for instance, are not meant for human consumption at all. According to USDA data, over 70% of U.S. soybeans are processed into animal feed, and another portion is used to produce biodiesel. What remains is refined into soybean oil, a highly processed product that retains little of the original soy plant’s nutritional profile.
Another concern lies in the fact that over 90% of American soy is genetically modified to resist herbicides like glyphosate, allowing farmers to spray entire fields without harming the crops. The combination of large-scale farming methods and heavy industrial processing results in an oil that is significantly altered from its natural state. Unlike traditional oils such as olive or sesame, which retain their antioxidant properties, industrial seed oils must undergo extensive refining to become shelf-stable. Critics argue that this process removes vital nutrients and increases the oil’s susceptibility to oxidation and degradation, which can raise health concerns.
The question of whether seed oils are beneficial or harmful remains contentious. Supporters argue that replacing saturated fats—like those found in butter and red meat—with polyunsaturated fats (PUFAs) from seed oils can lower the risk of heart disease. Some studies suggest that swapping saturated fats for PUFAs results in improved cardiovascular health. A large-scale 2021 study involving over 500,000 participants found that those who substituted saturated fats with oils like canola, corn, and olive oil experienced lower rates of heart disease and early mortality. Additional research published in JAMA Internal Medicine in 2025 reinforced these findings, showing that individuals who incorporated more plant-based oils into their diets tended to live longer and had lower rates of heart disease and cancer.
Because of this body of research, organizations such as the American Heart Association continue to promote seed oils as part of a heart-healthy diet. However, not all experts agree. Some critics argue that many of the studies supporting seed oil consumption fail to differentiate between highly refined oils and healthier options like extra virgin olive oil. Dr. Vinay Prasad, a hematologist-oncologist and professor at UCSF, has criticized the methodologies of some of these studies, claiming they rely on imprecise measurements and fail to distinguish between different types of fats.
Beyond concerns over research methods, one of the major criticisms of seed oils is their tendency to oxidize. While refining processes make these oils resistant to spoilage, exposure to heat, air, or light—especially during cooking—causes their chemical structures to degrade. Unlike naturally antioxidant-rich oils like olive or sesame, industrial seed oils lose their protective compounds during processing, making them more susceptible to oxidation. This oxidation process generates harmful byproducts such as aldehydes and free radicals, which have been linked to inflammation, cellular damage, and chronic illnesses like cardiovascular disease and neurodegenerative disorders.
Repeated heating of seed oils, as commonly occurs in restaurant fryers, compounds the problem. Research has shown that when vegetable oils are heated multiple times, they produce oxidative byproducts that contribute to cholesterol imbalances and tissue damage. Some studies have even found degraded omega-6 fats accumulating in human fat tissue and artery plaques, raising concerns about their long-term impact on health.
Even those who advocate for the use of seed oils acknowledge that refining has both advantages and disadvantages. While refining removes impurities, it also strips away beneficial antioxidants. However, one point that is often overlooked is that the high consumption of industrially processed seed oils is a relatively recent phenomenon. Dr. Shanahan estimates that these oils now account for 20-30% of the average American’s daily caloric intake—levels that are unprecedented in human history. Historically, diets relied more on animal fats and minimally processed oils rather than the highly refined PUFAs that now dominate modern food supply chains.
One indisputable fact is that seed oils have become a fundamental component of the modern food industry. Their low cost, high yield, and government subsidies have made them a key ingredient in processed foods. In 2016, the U.S. soybean industry alone received $1.6 billion in subsidies, ensuring that production remained high and costs remained low. As a result, seed oils have become a cornerstone of ultra-processed foods, which now account for nearly 60% of the American diet. Alongside refined grains and added sugars, seed oils help improve texture, extend shelf life, and enhance flavor at a fraction of the cost of healthier alternatives.
For consumers looking to make healthier choices, eliminating seed oils from the diet is no simple task—it requires a conscious shift away from processed foods altogether. Experts recommend focusing on whole, minimally processed foods and choosing more stable fats for cooking. Oils such as avocado, extra virgin olive, butter, ghee, and coconut oil are better choices due to their higher resistance to oxidation. Delicate oils like flaxseed and walnut are best used cold to preserve their beneficial properties.
Ultimately, the conversation surrounding seed oils is not just about whether they are good or bad—it is about the larger role they play in the processed food industry. The real issue is not necessarily the presence of seed oils in diets but the sheer volume in which they are consumed. By prioritizing whole, natural foods and minimizing reliance on processed products, consumers can make more informed choices that support long-term health.
