Summary: A new epidemiological study from Mount Sinai and collaborating institutions reveals that food insecurity can amplify the link between gut microbiome imbalances and risk of cognitive impairment in adults. Analyzing data from 360 participants, researchers identified specific groups of gut bacteria associated with poorer cognitive performance, with stronger effects observed among participants facing limited or uncertain access to nutritious food.
The research also found that food insecurity was independently associated with reduced gut microbial diversity and lower cognitive function. Together, these results highlight an intertwined biological and social pathway that may raise the risk of cognitive decline and suggest that prevention strategies should address both nutrition access and microbiome health.
Key facts
- Gut-brain connection: Low diversity and specific imbalances in the gut microbiome correlate with higher risk of cognitive impairment.
- Food insecurity as a modifier: Limited or uncertain access to adequate food intensified the association between certain microbial groups and cognitive decline.
- Implications for interventions: Considering food security when designing microbiome-targeted therapies may improve strategies to prevent or slow dementia.
Source: Mount Sinai Hospital
Study overview
Published in NPJ Aging, this study is the first large-scale epidemiologic analysis to examine how food insecurity modifies the relationship between gut microbiome composition and risk of cognitive impairment (RCI) in adults. The investigators used 16S rRNA gene sequencing of stool samples to characterize gut bacteria and applied an interpretable machine-learning algorithm to identify small, tightly connected groups of microbes—referred to as microbial “cliques”—linked to cognitive outcomes.
The analysis included 360 adult participants from the Survey of the Health of Wisconsin who had complete data on food insecurity, cognitive assessments, and gut microbiome sequencing. All models were stratified by food insecurity status and adjusted for potential confounders such as age, body mass index (BMI), and smoking.
Main findings
Researchers identified two microbial cliques whose association with cognitive impairment differed by food security status. One clique characterized by the presence of Eisenbergiella or Eubacterium showed a substantially stronger association with cognitive impairment among food-insecure participants (β = 0.29, p < 0.0001). A different clique—marked by Ruminococcus torques, Bacteroides, CAG-352F, and/or Eubacterium—displayed a stronger association with cognitive risk among food-secure participants (β = 0.1, p < 0.0001).
In addition to these interactive effects, the study found that food insecurity itself correlated with lower gut microbial diversity and poorer cognitive performance, suggesting both independent and interacting pathways through which socioeconomic conditions can affect brain health.
Interpretation and implications
The contrasting associations across food-secure and food-insecure groups indicate that the biological impact of specific gut microbes on cognition may depend on broader social and dietary contexts. These findings underscore the need to factor in food security when designing microbiome-based interventions for cognitive impairment or dementia prevention. Tailored approaches that combine nutritional support with strategies to restore a healthy gut microbiome could be more effective, particularly for vulnerable populations.
“Food insecurity is consistently linked to adverse health outcomes, including neurological effects,” said Shoshannah Eggers, Assistant Professor of Epidemiology at the University of Iowa College of Public Health and corresponding author. She emphasized that understanding how social conditions interact with gut health gives a more complete picture of what places people at risk for cognitive decline.
Vishal Midya, PhD, MStat, Assistant Professor of Environmental Medicine at the Icahn School of Medicine at Mount Sinai and the study’s senior author, noted: “These results suggest food insecurity may not only reflect socioeconomic disadvantage but may also influence brain health through biological pathways, including changes to the gut microbiome.”
Public health and research recommendations
The study supports integrated public health strategies that address both access to nutritious food and gut microbiome balance as part of dementia prevention. Future research should explore how dietary interventions, food assistance programs, and microbiome-targeted therapies interact to reduce cognitive decline risk and whether interventions tailored by food security status improve outcomes.
Funding: This research was supported by the National Institute of Environmental Health Sciences.
About this microbiome and cognition research news
Author: Laura Ruocco-Duran
Source: Mount Sinai Hospital
Contact: Laura Ruocco-Duran, Mount Sinai Hospital
Image credit: Neuroscience News
Original research: Open access. Title: “Gut Microbiome Composition and Food Insecurity Linked to Risk of Cognitive Impairment in Adults” by Shoshannah Eggers et al., published in NPJ Aging.
Abstract
Gut Microbiome Composition and Food Insecurity Linked to Risk of Cognitive Impairment in Adults
This study examined whether food insecurity modifies the relationship between gut microbiome composition—including clusters of co-occurring microbes—and risk of cognitive impairment (RCI). The analytic sample (n = 360) comprised adult participants from the Survey of the Health of Wisconsin with complete data on food insecurity, cognitive assessments, and 16S rRNA sequencing of stool samples. Microbial cliques associated with RCI were identified using an interpretable machine-learning algorithm. Analyses were stratified by food insecurity level and adjusted for relevant confounders. Two microbial cliques showed associations with RCI that varied by food insecurity status: a clique marked by Eisenbergiella or Eubacterium was more strongly associated with RCI among food-insecure participants (β = 0.29, p < 0.0001), while a clique including Ruminococcus torques, Bacteroides, CAG-352F, and/or Eubacterium had a stronger association among food-secure participants (β = 0.1, p < 0.0001). These findings suggest that food security should be considered in the etiology and prevention strategies for cognitive impairment.