Can Teflon particles from scratched nonstick pans damage your gut cells?

What's actually in it

Nonstick pans are coated with polytetrafluoroethylene (PTFE), better known as Teflon. When the coating gets scratched by metal utensils, worn down over time, or overheated, it sheds tiny plastic particles into your food. These particles range from microplastics (visible under a microscope) down to nanoplastics (small enough to enter individual cells).

Once you swallow these particles, they land directly on your intestinal lining, the single layer of cells that separates everything you eat from your bloodstream.

What the research says

A 2025 study in J Hazard Mater exposed human intestinal cells to PTFE micro- and nanoplastics at concentrations relevant to real-world dietary exposure. The researchers measured multiple markers of cell damage to build a complete picture of what these particles do.

The PTFE particles caused oxidative stress, overwhelming the cells' antioxidant defenses. They damaged mitochondria, the energy-producing structures inside cells, causing them to leak and malfunction. Most concerning, the particles caused genotoxicity, meaning direct damage to the cells' DNA.

Nanoplastics caused more damage than microplastics because their smaller size let them penetrate deeper into cells. The damage was dose-dependent: more particles meant more harm. Even at lower concentrations, the researchers saw measurable effects on cell health.

These results make a strong case for replacing scratched nonstick pans. Cast iron, stainless steel, or carbon steel cookware won't shed PTFE particles. If you use nonstick, only use wooden or silicone utensils, never heat the pan above medium, and replace it at the first sign of coating damage.