Diet　can　regulate　systemic　inflammation　and　the　composition　of　the　gut　microbiota,　which　may　play　a　significant　role　in　the　development　of　cognitive　impairment.　This　study　aims　to　explore　the　impact　of　inflammatory　diets　on　gut　microbes　in　patients　with　mild　cognitive　impairment　(MCI)　and　to　investigate　the　relationship　between　these　microbes　and　cognitive　function.　Dietary　inflammatory　properties　and　gut　microorganisms　were　analyzed　using　the　energy-adjusted　dietary　inflammatory　index　(E-DII)　and　16S　rRNA　in　MCI　patients.　No　significant　differences　in　the　diversity　of　the　gut　microbiota　were　observed　among　different　E-DII　groups.　In　the　anti-inflammatory　diet　group,　the　gut　microbiomes　exhibited　higher　abundances　of　Christensenella　and　Oribacterium,　while　Streptococcus,　Ruthenibacterium,　Enterobacter,　and　Conservatibacter　were　significantly　more　prevalent　in　the　pro-inflammatory　diet　group　(P　＜　0.05).　Specific　oral　and　gut　genera　were　found　to　be　associated　with　MoCA,　AVLT-LR,　and　STT-A　scores　(P　＜　0.05).　A　higher　dietary　inflammatory　index　was　linked　to　lower　overall　cognitive　function,　as　well　as　deficits　in　language,　attention,　and　executive　function.　Additionally,　specific　gut　microbial　compositions　were　associated　with　cognitive　performance.