Gut Microbiota, Diet, and Cognition in Elderly Patients with Mild Cognitive Impairment
Author Information
Author(s): Chen Lili, Hou Zhaoyi, Liu Jinxiu, Li Xiuli, Zhang Yuping, Yang Shuhui, Zhang Peiling
Primary Institution: Fujian Medical University, Fuzhou, Fujian, China
Hypothesis
The study aims to compare gut microbiota in individuals with mild cognitive impairment and normal controls and explore the association between dietary intake and cognitive domains.
Conclusion
There are significant differences in gut microbiota between individuals with mild cognitive impairment and those with normal cognition, affecting dietary recommendations.
Supporting Evidence
- Participants with mild cognitive impairment exhibited lower bacterial richness.
- Different major microbial genera were identified between the groups.
- A random forest model based on dominant bacterial genera could distinguish between mild cognitive impairment and normal controls.
- Cluster analysis identified two enterotypes: Escherichia-Shigella and Bacteroides.
- Egg intake positively correlated with cognitive scores for one enterotype but not the other.
Takeaway
This study found that the bacteria in the gut of older people with mild cognitive issues are different from those without, and what they eat can affect their thinking skills.
Methodology
Fecal samples and 16S ribosomal RNA sequences were analyzed among 100 participants, with cognitive function evaluated using various tests and dietary intake assessed through a food frequency questionnaire.
Participant Demographics
50 participants with mild cognitive impairment and 50 normal controls.
Statistical Information
Confidence Interval
95%CI:0.646-0.840
Digital Object Identifier (DOI)
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