A type of bacterium found in the popular Korean dish kimchi may help bind to nanoplastics in the gut and remove them from the body, according to a new study in mice.

Microplastics — and their even smaller counterparts, nanoplastics — have drawn increasing concern in recent years. While research into their health effects is still emerging, these particles have been linked to a range of potential health issues.

Studies suggest microplastics can accumulate in organs and tissues, potentially triggering inflammation, disrupting hormone function, and causing cellular damage. Their presence in the digestive system may also interfere with nutrient absorption and overall gut health.

The new study, published in Bioresource Technology, found that kimchi — made from fermented cabbage — may act as a “promising microbial biosorbent” for removing microplastics from the body.

Jamie Alan, an associate professor of pharmacology and toxicology at Michigan State University, explained that the lactic acid bacteria in kimchi appear to “grab” microplastics in the intestines and help pass them out of the body through stool. Reducing the amount of microplastics absorbed into the body is beneficial, she noted. Kimchi also contains probiotics that support gut health.

However, there are some downsides. Kimchi is high in sodium, which may be a concern for people with high blood pressure. The National Institutes of Health has also noted that high sodium intake may increase the risk of gastric cancer.

On the other hand, kimchi has also been studied for potential cancer-preventive properties. Some research suggests its probiotics and bioactive compounds — including antioxidants and phytochemicals — may help reduce inflammation and protect cells from damage, factors that can play a role in lowering cancer risk.

Experts caution that more research is needed to determine whether kimchi has the same microplastic-clearing effect in humans as it did in mice. They also note that the study was funded by the World Institute of Kimchi, which could introduce potential bias.

Registered dietitian Jessica Cording points out that lactic acid bacteria are found in many fermented foods. She says future research should explore whether similar effects occur with foods such as sauerkraut, yogurt, kefir, and miso.