Dietary inflammatory potential and its impact on gut microbiota in patients with mild cognitive impairment

Diet can regulate systemic inflammation and the composition of the gut microbiota, which may play a significant role in the development of cognitive impairment. This study aims to explore the impact of inflammatory diets on gut microbes in patients with mild cognitive impairment (MCI) and to investigate the relationship between these microbes and cognitive function. Dietary inflammatory properties and gut microorganisms were analyzed using the energy-adjusted dietary inflammatory index (E-DII) and 16S rRNA in MCI patients. No significant differences in the diversity of the gut microbiota were observed among different E-DII groups. In the anti-inflammatory diet group, the gut microbiomes exhibited higher abundances of <i>Christensenella</i> and <i>Oribacterium</i>, while <i>Streptococcus</i>, <i>Ruthenibacterium</i>, <i>Enterobacter</i>, and <i>Conservatibacter</i> were significantly more prevalent in the pro-inflammatory diet group (<i>P</i> < 0.05). Specific oral and gut genera were found to be associated with MoCA, AVLT-LR, and STT-A scores (<i>P</i> < 0.05). A higher dietary inflammatory index was linked to lower overall cognitive function, as well as deficits in language, attention, and executive function. Additionally, specific gut microbial compositions were associated with cognitive performance.