Table 3.

Evidence-Based Dietary Approaches that Promote or Inhibit Obesity-Associated Gut Microbes

	Microbe	Metabolic Function	Diet-Microbe Relationships Reported in Included Studies	Diet-Microbe Relationships Reported in the Literature
				Increased Abundance	Decreased Abundance
Phylum	Actinobacteria	Degradation and decomposition of organic substances such as cellulose, polysaccharides, protein, fats, and organic acids; Production of bioactive enzymes that degrade starch.95	Not applicable	High-fat, high animal protein diet;96 Dairy, especially cheese and cheese flavoring;95 Light or low-calorie beer;95 Low-fiber diet26	Increase dietary fiber intake; reduce consumption of animal protein
	Bacteroidetes	Fermentation of polysaccharides and indigestible carbohydrates; Production of short-chain fatty acids.97	Not applicable	Increase fruit and vegetable consumption;98,99 increase dietary fiber intake;98,99 reduce consumption of animal protein	High-fat, high animal protein diet;100 Low-fiber diet100
	Firmicutes	Carbohydrate metabolism101	Not applicable	Dietary intake higher in fruits, vegetables, and fibers;102,103 High carbohydrate foods96,104	Low-fat diet
	Firmicutes:Bacteroidetes	Not Applicable	Positively associated with vegetable consumption and negatively associated with meat consumption60	See Firmicutes and Bacteroidetes above.	See Firmicutes and Bacteroidetes above.
	Proteobacteria	Anaerobic environment homeostasis;105 Colonization of mucus layer105	Not applicable	Insoluble fiber,106 plant-based foods (i.e. berries);106 Wild-gamey animal meat;106 Breast milk107	Mediterranean diet,106 Digestible starch and sugar106
	Tenericutes	Fermentation of sugars;108 starch synthesis and degradation;108 Acetate production;108 Cardiolipin and peptidoglycan synthesis108	Not applicable	Cereals and starchy foods;109 Fruit and vegetable consumption;109 Meat, honey, berries and tubers;106 Dietary fiber intake50	Italian-style gluten-free diet110
	Verrucomicrobia	Propionate producing and mucin-degrading;111 Decreased metabolic endotoxemia;102,112 Maintenance of intestinal integrity;113 Modulation of mucus thickness;114 Pro-inflammatory activity115	Not applicable	Foods high in polyphenols;114 Fermented foods such as unsweetened yogurt;116 Inulin and pomegranate extract;86 Vegetarian and vegan diets117,118	Western high-fat diet;114 Low FODMAP diets;114 Walnut consumption119
Family	Bacteroidaceae	Production of lactate and short chain fatty acids;108,109 Utilization of human milk oligosaccharides108,109	Not applicable	Increase consumption of fruits and vegetables and other plant-based foods;98 High-fiber plant-based foods98	High-fat diet;98 Diet rich in starchy foods such as potatoes98
	Christensenellaceae	Butanoate and propanoate metabolism;122 Butyrate synthesis122	Not applicable	Mediterranean diet;80 Plant-based foods such as vegetables proteins, dietary fiber, and polyphenols.123
	Coriobacteriaceae	Lipid metabolism124	Not applicable	Formula-fed infants;124 Moderate protein and carbohydrate intake125	High protein, low carbohydrate diets125
	Enterobacteriaceae	Sulfate-reducing126 Lactic acid production75	Not applicable	Moderate dietary protein restriction;91 breastfed infants;75,126 Animal meat;105,127 High-fat, low-fiber diets;117 Reduction in polysaccharide intake;25 Western-diet98	Early introduction of solid foods;70 Inulin;105
	Lachnospiraceae	Degrade complex polysaccharides to short-chain fatty acids for energy harvesting.112	Increased with omnivore diets42	Diets high in animal sources;93 Omnivore diet;93	High-fiber diet96,113
	Prevotellaceae	Degradation of dietary carbohydrates and proteins;110 Production of acetate, formate, propionate, and succinate.110	Not applicable	Animal protein, honey, and berries;106 Cereals and starchy foods;114 Legumes114	Plant-based and fermented foods;98
	Rikenellaceae	Nitrogen and protein metabolism;91 Butyrate synthesis122	Not applicable	High-fat diet;96,115 Milk and milk derivatives;114 Fruit juice;114 Fish;81 Refined carbohydrates.81	Decreased consumption of vegetables;81 Increased intake of legumes, nuts, and seeds.81
	Ruminococcaceae	Short-chain fatty acid production116	Not applicable	Mediterranean diet,106 Digestible starch and sugar106	Insoluble fiber,106 plant-based foods (i.e. berries);106 Wild-gamey animal meat;106
	Veillonellaceae	Propionate production;134 Lactate utilization;75 Degradation of fiber;106 Amino acid, carbohydrate, and energy metabolism135	Not applicable	Breastfed infants;75 Fiber intake;75 Plant-based diets;106 Carbohydrate intake110	Introduction of complementary foods;107 Gluten-free diet;110,129 Higher protein and energy intake110
Genus	Bacteroides	Degradation of dietary soluble polysaccharides;119,120 Utilization of amino acids for energy;119 Production of short-chain fatty acids and organic acids.119	Increased with omnivore diets;42 Positive association with fat and carbohydrate intake35	Higher consumption of animal protein and saturated fat;25,92 Low dietary intake of carbohydrates.92	Legumes;98 Iron and fiber from plant-based foods98
	Bifidobacterium	Maintenance of gut barrier, prevention of permeability and bacterial translocation;112 Metabolite production such as acetic acid70	Increased with vegetarian diets;42 Negative association with intake of nuts, seeds, and legumes;58 Positive association with fiber and non-starch polysaccharide58	Oligofructose;139 Probiotics;28,140 Yogurt consumption;141 Prebiotics;112,142 Breastfeeding;70,143 Whole grain consumption98,144	Gluten-free diet;145 Walnut consumption;119 Wild/gamey meat and foraging foods such as berries131
	Blautia	Sugar fermentation, flavonoid metabolism, leptin production, de novo lipogenesis and cholesterol genesis, protection against lipid accumulation146	Not applicable	High protein, low carbohydrate diet;125 Brown rice and whole grain barley;144 Savory snacks;140 Processed meat and milk consumption140	Reduced duration of exclusive breastfeeding;75 High fat diet;117 Low dietary fiber intake;80 Fish, eggs, and bean consumption140
	Dialister	Glucose metabolism;121 Soluble corn fiber fermentation122	Not applicable	Whole-grain bread;123 Increased consumption of B vitamins;124 Walnut consumption125	High protein, low carbohydrate diet126
	Faecalibacterium	Short chain fatty acid production, especially butyrate25,150	Increased with vegetarian diets;42 Positive association with nuts, seeds, legumes and meat, fish and poultry consumption58	High protein, low carbohydrate;125 high intake of folate and B vitamins149	Walnut consumption;119 Wild/gamey meat and foraging foods such as berries131
	Lactobacillus	Carbohydrate metabolism;127 Formation of lactic acid end products127	Increased with vegetarian diets42	Plant-based foods;127,128 Fermented foods (e.g. yogurt, cheese, pickles)127,129	Rice consumption;128 Fast food;130 Snacks and junk food130
	Prevotella	Degradation of dietary soluble polysaccharides;119,120 Production of acetate, formate, propionate, and succinate;110	Positively associated with monounsaturated fat and vitamin B135	Vegetarian diet;68 High-fiber diets;28,68 Mediterranean diet;25,132 High intake of carbohydrates26,133	Low dietary intake of sugars;26 Gluten-free diet25,134
	Sutterella	Potential pathogenic microbe leading to GI and metabolic dysfunction154,155	Not applicable	Cereals and starchy foods;109 Vegetables and fruits109	Soluble corn fiber148
Species	Bacteroides ovatus	Degradation of plant polysaccharides;138 Utilization of plant and host glycans;138 Degradation of polyphenols102	Not applicable	Human milk oligosaccharides;121 Pectin;117 Dietary polyphenols102	Mediterranean diet80
	Faecalibacterium prausnitzii	Fermentation of carbohydrates;37 Anti-inflammatory effects;141	Not applicable	High-fiber intake;92 Vegetarian and/or vegan diet;93	Low fiber intake;142 High insoluble fiber intake142