Study links reduced gut health chemicals to cognitive impairment
A study published in Gut Microbes has linked cognitive decline to a reduction in chemicals in the blood that are produced by gut bacteria.
Researchers from the University of East Anglia and Queen Mary University of London analysed blood samples from three groups of older adults; those with healthy memory and thinking, those with subjective cognitive impairment (SCI) and those with mild cognitive impairment (MCI).
Chemicals including choline, 5-hydroxyindole acetic acid and indole-3-propionic acid (which are thought to protect the brain) were lower in people with early cognitive decline. Other chemicals linked to inflammation and cell damage, including indoxyl sulphate and kynurenic acid, were higher.
In total, the research team found six chemicals that could distinguish between healthy individuals and those with SCI or MCI.
Dr David Vauzour, lead researcher of the study, says:
“Early detection is critical because by the time dementia symptoms become obvious, much of the brain damage has already happened. Identifying biological warning signs earlier could allow for timely lifestyle changes, targeted interventions, and better monitoring.”
You can read the study here: https://www.tandfonline.com/doi/full/10.1080/19490976.2026.2649487