Researchers examined studies on human participants and animal models to evaluate the effects of kefir, a fermented food rich in probiotics, on cognitive function, neurodegeneration, and oxidative stress. They concluded that kefir shows promise as a potential complementary treatment for Alzheimer’s disease, offering neuroprotective benefits due to its anti-inflammatory and antioxidant properties. However, standardized formulations and large-scale clinical studies are needed to validate its therapeutic potential for human patients.
Monitoring and Treatment of Alzheimer’s Disease
Alzheimer’s disease is a leading contributor to the global burden of dementia, accounting for approximately 60% of cases, leading to cognitive decline and memory loss. By 2050, its prevalence is projected to rise to 150 million as populations continue to age. Symptoms of this disease include confusion, language difficulties, and memory loss, which eventually severely affect behavior and condition, leading to loss of independence.
There is currently no cure for this condition, and current treatments focus primarily on managing symptoms. However, emerging approaches aim to reduce the accumulation of tau proteins and beta-amyloid plaques, which researchers have shown contribute to the disease by facilitating the atrophy and damage of brain cells through chronic inflammation linked to microglial overactivation. Additionally, dysregulation in insulin signaling and oxidative stress has been implicated in the disease’s progression, reinforcing the need for multi-targeted treatment strategies. Diagnostic advances have also allowed doctors to detect early risk factors by monitoring biomarkers in cerebrospinal fluid and blood, shifting the focus to prevention.
Lifestyle Modifications and Alzheimer’s Risk
While some cases are inherited, most Alzheimer’s cases are sporadic and influenced by aging, lifestyle, and medical conditions such as obesity, diabetes, and hypertension. Research suggests that managing these risk factors could prevent over 30% of cases. Gut health also plays a role, as an imbalance in gut bacteria can trigger inflammation via pathways like the TLR4/MYD88/NLRP3 signaling cascade, and worsen cognitive decline.
Lifestyle changes, particularly diet, have been identified as a helpful way to reduce risk factors. Fermented foods are rich in probiotics, which are being explored for their potential to strengthen cognitive function in people with Alzheimer’s. Such foods contain beneficial compounds that may reduce neuroinflammation and oxidative stress, both key factors in the progression of the disease.
Among probiotics, kefir stands out as it has a rich composition of microbes and nutrients, containing minerals, vitamins, and proteins in addition to probiotics. However, its microbial composition can vary significantly depending on production methods, complicating comparisons across studies. Standardizing these formulations will be crucial for ensuring reproducibility in future clinical applications. Recent research suggests that kefir may support brain health by decreasing oxidative damage and inflammation and modulating insulin signaling pathways such as the PI3K/Akt/GSK-3β/mTOR axis, which plays a key role in neuronal survival and synaptic plasticity. In this review, researchers systematically identified and assessed studies on the effects of kefir on Alzheimer’s disease.
Limited Evidence from Human Studies
Researchers identified seven relevant studies from across five medical databases, of which only one included human participants. In this study, 13 patients with Alzheimer’s disease were given kefir supplementation; the analysis found that their oxidative stress and inflammatory markers decreased while their motor skills, cognitive functioning, and memory improved. Specifically, patients showed a 28% improvement in Mini-Mental State Examination (MMSE) scores and approximately 66% and 62% improvements in immediate and late memory tests, respectively. However, another trial cited in the review (Agahi et al., 2018) found no cognitive benefits in severe Alzheimer’s patients, highlighting the need for further investigation into dosage, microbial composition, and stage-specific effects of kefir supplementation.
Conclusion
While symptom management is the primary approach in current Alzheimer’s treatment, commonly used medications do not stop the progression of the disease despite improving cognitive outcomes. Dietary approaches are increasingly considered to reduce the risk of developing the disease, with kefir drawing focus due to its richness in bioactive compounds.
Integrating lifestyle and dietary interventions with pharmacological treatments is necessary, particularly as Alzheimer’s is a complex condition affected by several factors. While kefir shows promise in animal models and a single study involving human participants, its effects may depend on microbial strain composition and dosage. Clinical trials and longitudinal studies are necessary to assess the long-term impacts of this and other probiotics, generating evidence on its interactions with other measures to prevent cognitive declines.
A comprehensive understanding of its efficacy and safety, including optimal doses and standardized formulations, is also needed to gauge its utility in therapeutic and clinical contexts. Moreover, researchers emphasize that kefir’s therapeutic potential is influenced by variations in microbial content and fermentation conditions, necessitating further standardization efforts before clinical implementation. While a cure for Alzheimer’s disease remains unavailable, emerging research offers promising strategies for improved screening, monitoring, prevention, and management.
Source:
https://www.news-medical.net/news/20250317/Probiotic-drink-kefir-shows-promise-in-preventing-Alzheimere28099s.aspx