Sugary Chewing Gum May Boost Beetroot’s Blood Pressure-Lowering Effects, New Study Finds
A new study has revealed that chewing sugary gum after consuming nitrate-rich vegetables such as beetroot, spinach, and kale may temporarily enhance the foods’ blood pressure-lowering benefits.
Researchers from King’s College London have uncovered a previously unexplored connection between the acidity created by sugary chewing gum in the mouth and the body’s ability to convert dietary nitrate into nitrite, a compound known to improve blood flow and cardiovascular health. Their findings, published in the British Journal of Clinical Pharmacology, offer fresh insight into how simple dietary habits could influence the effectiveness of nitrate-rich foods.
Nitrate, naturally found in vegetables such as beetroot, spinach, and kale, plays an important role in cardiovascular health. However, before the body can benefit from it, nitrate must first be converted into nitrite by bacteria living in the mouth. Nitrite helps blood vessels relax and widen, allowing blood to circulate more efficiently and contributing to lower blood pressure levels.
Scientists have long sought ways to enhance this conversion process. One theory suggested that increasing saliva acidity could accelerate the chemical reaction, but this idea had received little scientific attention until now.
To investigate, researchers recruited healthy volunteers who consumed beetroot juice before chewing either sugary gum (Hubba Bubba bubble gum) or sugar-free gum (Wrigley’s Extra) for between three and six hours. Participants returned at least a week later to repeat the experiment using the alternative gum, allowing researchers to compare the effects.
The results were striking. Volunteers who chewed sugary gum experienced a significant increase in saliva acidity, with mouth pH levels dropping by 1.4 points compared to those chewing sugar-free gum. This increased acidity was associated with a 45% rise in nitrite levels in the mouth and a 25% increase in nitrite circulating throughout the body.
Importantly, the enhanced nitrite production translated into measurable cardiovascular benefits. Participants who chewed sugary gum recorded reductions in both systolic and diastolic blood pressure, averaging nearly 3 mmHg and 2 mmHg respectively, compared to when they chewed sugar-free gum.
According to Dr Andrew Webb, Clinical Senior Lecturer at King’s College London’s School of Cardiovascular & Metabolic Medicine & Sciences, the findings provide valuable insight into how saliva chemistry affects nitrate metabolism.
“The acidity of saliva appears to influence the conversion of dietary nitrate into nitrite, which has important implications for blood pressure regulation and other physiological functions,” Dr Webb explained. “While most previous research suggested increased acidity might hinder this process, our study demonstrates that, in the body, the opposite may occur.”
Despite the promising findings, researchers stress that sugary gum should not be considered a treatment for high blood pressure. The effects observed were temporary, lasting only a few hours, and regular consumption of sugary products remains harmful to dental and overall metabolic health.
Nevertheless, the discovery could have practical implications for athletes and sports enthusiasts. Dietary nitrate from beetroot is already widely used as a natural performance-enhancing supplement due to its ability to improve blood flow and exercise efficiency. Researchers believe that improving nitrate conversion could potentially maximise these benefits.
Dr Webb noted that traditional meal patterns may inadvertently support this process. He suggested that consuming a sweet dessert, particularly fruit, after meals containing nitrate-rich vegetables could temporarily enhance nitrate conversion and its associated cardiovascular benefits.
Co-author Dr Charlotte Mills of the University of Reading emphasised the importance of oral bacteria in the process.
“The bacteria in our mouths play a critical role in transforming dietary nitrate into beneficial compounds that help relax blood vessels and lower blood pressure,” she said. “Our findings suggest that sugar may create conditions that favour this conversion, but we are certainly not recommending regular consumption of sugary gum.”
Dr Mills added that the study serves as a proof of concept and opens the door to future research aimed at developing tooth-friendly and metabolically healthier alternatives that can replicate the same effect.
Researchers are now calling for larger studies, particularly involving athletes, to further explore how oral conditions, dietary nitrate, and exercise performance interact. If scientists can identify safe and sustainable ways to optimise nitrate conversion, the findings could lead to new strategies for improving cardiovascular health and athletic performance.
While more research is needed, the study highlights the surprising influence of oral health and dietary habits on the body’s ability to unlock the benefits hidden within everyday vegetables.
