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In recent years scientists have been looking at the link between the gut microbiome and cognitive function.  

They’ve discovered that the bacteria that live in our intestines can influence our hormones, neurotransmitters and proteins, which affect our brain. 

Now there’s a study at George Washington University underway to look at the connection between the food we eat and Alzheimer’s disease — one of only two such studies so far.  

The first study, published last year, found that people with Alzheimer’s have different gut microbiomes than people with healthy brains. 

First, though, what’s a microbiome? 

“The microbiome is the microbes, or bugs, that live on us and in us and are an important part of our ecosystem,” said Dr. Leigh Frame, principal investigator of the study and associate professor of Clinical Research and Leadership at George Washington School of Medicine and Health Sciences. “Without them, we wouldn’t function properly.” 

The current trial, Frame said, is a proof-of-concept study that will help shape a larger, international trial aimed at a discovery that could potentially lead to the prevention of — or maybe even cure — Alzheimer’s. 

“The goal of this study is to find out if there’s anything in the gut microbiome that may help us come up with a plan to prevent cognitive decline, slow the progression or — this is our hope — to reverse it,” Frame said. “If people improve their diet, does their microbiome improve?” 

You can participate in the study if you’ve been diagnosed with mild cognitive impairment or early Alzheimer’s.  

If you’re experiencing memory loss but haven’t been diagnosed yet, Frame’s team can connect you with doctors who can test your cognition and give you a diagnosis. 

“We are willing to help people get that diagnosis if they suspect they have it,” Frame said. 

Virtual study from home 

There are no in-person visits for this study; everything is done from home.  

First, Frame’s research team will interview participants by phone or Zoom and give them a quick, online dietary assessment and cognitive test.  

“The cognitive test is an interactive video game. There’s nothing particularly difficult about it,” she said.  

The dietary assessment is easy to take, too, because it’s an interactive, image-based test rather than an arduous, multi-page survey, Frame pointed out. 

Next, Frame’s team will give tailored suggestions to participants about their eating habits.  

“We’re just providing them with examples of how to improve their diet,” she said. They’re basic dietary suggestions, such as “Take a probiotic” or “Eat more vegetables,” Frame explained — “the type of things you hear all the time anyway.” 

However, participants are free to eat whatever they want, and they don’t have to take the recommended probiotic, she said. They simply have to report that at their three-month and six-month remote check-ins. 

Since this is a home-based study, Frame’s lab will mail a package with a prepaid return label for three stool samples over six months (one at baseline, one at three months and one at six months).  

International researchers ‘excited’ 

Frame presented her lab’s interim findings in June at the International Human Microbiome Congress in Rome.  

“Everyone is so excited about this work, and they understand how difficult it is to do this type of work with this patient population,” Frame said. 

Her colleagues were particularly impressed with the study’s innovative online dietary assessment.  

“This is something people who have mild cognitive impairment can do. It’s not too hard,” Frame said. 

The study is still recruiting. Frame said it’s a good opportunity to learn more about your microbiome and to contribute to finding a cure for Alzheimer’s. 

To find out more about the study, called “Brain Health and the Microbiome,” visit bit.ly/microbiomepamphlet, email aalqalam@gwu.edu or call (843) 801-2008.