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- Title
Taxonomic Composition and Diversity of the Gut Microbiota in Relation to Habitual Dietary Intake in Korean Adults.
- Authors
Noh, Hwayoung; Jang, Hwan-Hee; Kim, Gichang; Zouiouich, Semi; Cho, Su-Yeon; Kim, Hyeon-Jeong; Kim, Jeongseon; Choe, Jeong-Sook; Gunter, Marc J.; Ferrari, Pietro; Scalbert, Augustin; Freisling, Heinz; Dugas, Lara R.
- Abstract
We investigated associations of habitual dietary intake with the taxonomic composition and diversity of the human gut microbiota in 222 Koreans aged 18–58 years in a cross-sectional study. Gut microbiota data were obtained by 16S rRNA gene sequencing on DNA extracted from fecal samples. The habitual diet for the previous year was assessed by a food frequency questionnaire. After multivariable adjustment, intake of several food groups including vegetables, fermented legumes, legumes, dairy products, processed meat, and non-alcoholic beverages were associated with major phyla of the gut microbiota. A dietary pattern related to higher α-diversity (HiαDP) derived by reduced rank regression was characterized by higher intakes of fermented legumes, vegetables, seaweeds, and nuts/seeds and lower intakes of non-alcoholic beverages. The HiαDP was positively associated with several genera of Firmicutes such as Lactobacillus, Ruminococcus, and Eubacterium (all p < 0.05). Among enterotypes identified by principal coordinate analysis based on the β-diversity, the Ruminococcus enterotype had higher HiαDP scores and was strongly positively associated with intakes of vegetables, seaweeds, and nuts/seeds, compared to the two other enterotypes. We conclude that a plant- and fermented food-based diet was positively associated with some genera of Firmicutes (e.g., Lactobacillus, Ruminococcus, and Eubacterium) reflecting better gut microbial health.
- Subjects
FOOD habits; GUT microbiome; CROSS-sectional method; INGESTION
- Publication
Nutrients, 2021, Vol 13, Issue 2, p366
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu13020366