A comprehensive review into the relationship between the gut microbiome, dietary lipids and the development of Alzheimer’s disease (AD) has revealed insights into potential strategies for preventing and managing the condition.
The research, published in the journal Nutrients, identified modifiable risk factors that could potentially reduce morbidity and mortality of AD.
One such factor is gut dysbiosis, where changes in the gut microbiota composition lead to an imbalance between pro-inflammatory and anti-inflammatory bacteria, triggering neuroinflammation.
The research also revealed the significant influence of the gut-brain microbiota axis (GBMA) on the development and progression of neurodegenerative disorders like Alzheimer’s.
The bidirectional communication pathway between the gut and the central nervous system was highlighted as a crucial factor contributing to the disease.
The review identified disruptions in this communication pathway that impact the immune system’s ability to combat infections, leading to chronic inflammation and impacting upon the health of the central nervous system.
Meanwhile, the analysis revealed that dysbiosis contributes to the progression of Alzheimer’s through pathways that trigger the formation of amyloid plaques and neuroinflammation.
Elsewhere, the study highlighted the pivotal role of dietary lipids in Alzheimer’s disease pathology.
Lipids were noted for their critical functions in cell membranes and signal transmission.
Alterations in lipid metabolism were found to contribute significantly to the onset and progression of Alzheimer’s.
The review emphasised the detrimental effects of diets rich in saturated and trans fats, which are linked to increased neurodegeneration in Alzheimer’s disease.
Meanwhile, the research supported diets rich in monounsaturated and polyunsaturated fats, such as the Mediterranean diet, for their anti-inflammatory properties, which could help reduce AD symptoms and support brain health.
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