New research has identified a compound commonly produced in the digestive tract that could increase the risk of developing Alzheimer’s disease. The study, led by Barbara Bendlin, PhD, and Federico Rey, PhD, examined blood levels of imidazole propionate (ImP), a chemical produced by gut bacteria, and involved nearly 1,200 volunteer participants with the Wisconsin Alzheimer’s Disease Research Center (ADRC) and Wisconsin Registry for Alzheimer’s Prevention (WRAP) who showed no signs of cognitive impairment.
Participants with higher levels of ImP in their blood tended to perform slightly worse on thinking and memory tests and showed some biological changes linked to Alzheimer’s disease. The findings suggest that ImP may play a role in brain changes associated with Alzheimer’s disease and related dementias (ADRD). Researchers say the results also raise the possibility that treatments, dietary changes or interventions that target the gut microbiome could one day help lower dementia risk or slow disease progression.
“Researchers identify new target in the gut for reducing Alzheimer’s risk” was published on August 12, 2026, on the University of Wisconsin–Madison newsfeed.
Related
"Gut Feelings: The Links Between Gut Health and Alzheimer’s Disease" was published by the Dementia Matters podcast on August 28, 2024.
“Gut inflammation is associated with aging and Alzheimer’s disease” appeared on our website on January 26, 2024.
“Beyond the brain: The gut microbiome and Alzheimer’s disease” appears on Alzheimers.gov.
