Table 2

Most important associations between gut microbiota and dietary compounds represented by regression coefficient β (p value)
Dietary compounds
Carbohydrates (en%) Fat (en%) Protein (en%) Fibre (g/d) Energy intake (kcal/d)
Quantitative plating
Bacteroides fragilis group 0.127 (0.110) 0.129 (0.129) 0.001 (0.987) −0.000 (0.620)
Bifidobacterium spp. −0.025 (0.410) 0.000 (0.822)
Clostridium spp. 0.001 (0.156)
Staphylococcus spp. 0.001 (0.028)*
Lactobacillus spp. 0.069 (0.360) 0.104 (0.180)
qPCR
Bacteroides-Prevotella-Porphyromonas spp. 0.048 (0.319) 0.069 (0.220) −0.000 (0.830)
Bifidobacterium spp. 0.017 (0.439) 0.000 (0.285)
Clostridium coccoides-Eubacterium rectale group 0.000 (0.269)
Clostridium leptum group 0.000 (0.240)
Staphylococcus spp. −0.093 (0.203) −0.084 (0.285) −0.083 (0.075) 0.000 (0.691)
Lactobacillus spp. 0.052 (0.503) 0.069 (0.401) −0.000 (0.993) 0.010 (0.745) 0.000 (0.415)

Regression coefficient with 95% CI. *Significant association with p value < 0.05.

Bervoets et al.

Bervoets et al. Gut Pathogens 2013 5:10   doi:10.1186/1757-4749-5-10

Open Data