Disturbances in the composition of the intestinal microflora may be associated with the development of mild cognitive impairment and Alzheimer's disease. Researchers from George Washington University came to this conclusion after analyzing dozens of clinical articles published in different countries. Review the results published in the journal Alzheimer's & Dementia (A&D).
Scientists examined data from 58 human studies and found that patients with mild cognitive impairment and Alzheimer's disease had a markedly different composition of gut bacteria compared to healthy older adults. Furthermore, these differences change as the disease progresses, forming a kind of “microbiological signature” of different stages of cognitive decline.
In particular, people with Alzheimer's disease are more likely to have increased levels of certain bacterial groups and reduced bacterial diversity. In addition, the functional activity of the microbiota changed: pathways related to energy metabolism and regulation of immune processes were impaired. These changes may be related to increased inflammation and damage to nerve cells in the brain.
The authors emphasize that we are still talking about correlation and not about direct causation. However, the results support the hypothesis that the gut-immune-brain axis plays an important role in neurodegeneration. According to the researchers, in the future, targeting the microbiome may be one of the ways to prevent and slow cognitive decline.
Previously, scientists found that sharp increases in blood sugar after eating may be linked to the risk of developing Alzheimer's disease.
