During food processing， the self-assembly behavior of food ingredients will produce a large number of micro-nano colloidal particles. The absorption， transport and physiological functions of this kind of micro-nano colloidal particles in the human body are not yet completely clear. This study investigated the effects of nanoparticles derived from freshwater clam soup on immune cells in the mucosa of alimentary tract. In the macrophage model derived from the mucosa of alimentary tract， the process of the nanoparticle entering the cell and its effect on cytotoxicity， cell membrane potential and mitochondrial superoxide free radicals were observed. The results showed that the nanoparticles derived from freshwater clam soup are not obvious cytotoxicity， can enter the macrophage cells and maintain the granular structure， and can improve the oxidative stress state of the macrophages. The results of this study provide evidence of direct interaction between food nanoparticles and immune cells， implying a way of interaction between food and the human body.