A new target in the gut for reducing Alzheimer's risk

A new study published in Nature Communications reveals that a compound produced by gut bacteria called imidazole propionate (ImP) may be linked to increased risk of Alzheimer's disease and faster cognitive decline. Researchers from the University of Wisconsin–Madison discovered that ImP, which can spread from the gut to other parts of the body, accumulates in the brains of mice and leads to the buildup of abnormal proteins, beta-amyloid and tau, which cause neuronal death and are key features of Alzheimer's disease.

In a large study involving nearly 1,200 participants, high blood levels of ImP were associated with dementia biomarkers and accelerated cognitive decline. The study also identified a genetic variation present in about 43% of participants that may impair the body's ability to clear ImP from the blood, further increasing Alzheimer's risk.

While ImP is produced by bacteria digesting histidine, an essential amino acid found in many foods, improving diet may help reduce ImP levels. The findings suggest that targeting ImP could offer a new approach to preventing Alzheimer's disease and slowing cognitive decline in affected individuals.