Could chewing gum become a weapon against cancer? Study reveals striking results

A chewing gum made from plant-based proteins could become an unconventional tool to combat certain microbes linked to head and neck cancers, after laboratory tests showed it reduced human papillomavirus (HPV) levels by up to 93% and targeted two types of harmful bacteria.

Although the results are still in their early stages, they open the door to developing a potential approach to support cancer treatments or reduce certain infections associated with the disease.

The study was published in the journal Scientific Reports, led by Henry Daniel, a researcher at the University of Pennsylvania School of Dental Medicine, whose team is working on developing genetically engineered plants to produce proteins with therapeutic properties.

The researchers focused on three types of microbes linked to head and neck cancers: human papillomavirus (HPV), Porphyromonas gingivalis (Pg), and Fusobacterium nucleatum (Fn).

HPV is one of the factors associated with certain oropharyngeal cancers, which include the tonsils, the base of the tongue, and the middle part of the throat. The two bacteria have been linked to oral diseases and poorer health outcomes in some patients with oral cancer.

These microbes are of particular importance given the difficulty of treating some head and neck cancers, especially in advanced stages or when the disease has spread to other parts of the body.

The researchers tested gum extracts on oral samples taken from head and neck cancer patients, finding that they reduced HPV levels by 93% in saliva samples and by 80% in mouthwash samples.

The experiment did not stop there; the team developed an additional formulation containing protegrin, an antimicrobial peptide, aimed at targeting disease-associated bacteria.

Notably, the gum extract targeted harmful bacteria without affecting the beneficial bacterial groups examined by the researchers.

This is significant given the role of the oral microbiome—the community of microorganisms living in the mouth—in maintaining its balance and health. Some cancer treatments, such as radiation therapy, can disrupt this balance and reduce beneficial bacteria, potentially creating conditions favorable for the growth of harmful organisms like Candida albicans.

Thus, targeting cancer-associated microbes while preserving beneficial bacteria could be an important advantage if the technology proves effective in patients.

Despite the encouraging results, the researchers did not test the gum on people actually chewing it; instead, they conducted laboratory experiments on samples taken from patients. Therefore, it cannot be concluded that its use would reduce infections in the mouth or prevent cancer.

Researchers need clinical trials to evaluate the safety and efficacy of the gum and to determine whether reducing these microbes’ levels actually improves patient health or treatment outcomes.

The team believes this technology could eventually become an adjunct to current treatments or a potential approach to reducing certain infections associated with oral and throat cancers.

However, until human trial results are available, the gum remains a promising laboratory innovation, not a proven cancer treatment or an approved preventive measure.