Table 2.
Associations of probiotic supplement use and yogurt consumption with selected gut microbiota variables in APS
| Measures | Yogurta (serving/day) N = 1,861b |
P (vs. NP) N = 175 (vs. 1,652)b |
Y (vs. NY) N = 818 (vs. 1,023)b |
|---|---|---|---|
| β (P)c,d | β (P)c,d | β (P)c,d | |
| Genera common in probiotic supplements and/or yogurt | |||
| Bifidobacterium | −0.07 (0.59) | −0.08 (0.47) | −0.02 (0.78) |
| Lactobacillus | −0.04 (0.66) | −0.06 (0.47) | −0.01 (0.81) |
| Streptococcus | 0.63 (<0.0001 ) | 0.13 (0.29) | 0.29 (0.0003) |
| Other genera | |||
| Odoribacter | −0.41 (0.003) | −0.07 (0.55) | −0.33 (<0.0001) |
| OTUs | |||
| Streptococcus; uncultured_bacterium | 0.93 (<0.0001) | 0.17 (0.21) | 0.40 (<0.0001) |
Abbreviations: APS, adiposity phenotype study; NP, not consuming probiotic supplements regularly; NY, not consuming yogurt regularly; P, regularly consuming probiotic supplements; Y, regularly consuming yogurt.
Daily yogurt consumed (serving/day) from APS QFFQ.
A total of 1,861 participants were included in the analyses: P (N = 175), NP (N = 1,652), 34 participants had missing data of P or NP; Y (N = 818), NY (N = 1,023), 20 participants had missing data of Y or NY.
Beta coefficient (β) and P-value were estimated using proc GLM adjusting for age, sex, ethnicity, antibiotic intake, smoking status, daily moderate/vigorous physical activity hours, body mass index, dietary fibre intake, and total calories.
Bonferroni-corrected p-value of 0.05/152 = 0.00033 was applied. (Bolded values indicate statistical significance after Bonferroni-correction, p-value < 0.00033).