Table 3.
Associations between dietary habits (servings per week) of HIV-1 infected subjects and the relative abundance of Bacteroides or Prevotella in colonic mucosal tissue.
| Uninfected (n=14) | HIV-1 infected (n=17) | |
|---|---|---|
| Red Meat | ||
| Bacteroides | r= 0.58, p=0.03 | r=−0.11, p=0.67 |
| Prevotella | r=−0.13, p=0.65 | r= 0.19, p=0.45 |
| All Meat | ||
| Bacteroides | r= 0.45, p=0.10 | r= 0.16, p=0.53 |
| Prevotella | r=−0.09, p=0.77 | r=−0.09, p=0.77 |
| Fruits and Vegetables | ||
| Bacteroides | r=−0.07, p=0.81 | r=−0.17, p=0.51 |
| Prevotella | r= 0.03, p=0.91 | r= 0.03, p=0.90 |
| Milk Products | ||
| Bacteroides | r= 0.05, p=0.88 | r= 0.28, p=0.27 |
| Prevotella | r=−0.07, p=0.82 | r=−0.46, p=0.06 |
| Active Cultures | ||
| Bacteroides | r= 0.25, p=0.41 | r=−0.21, p=0.43 |
| Prevotella | r=−0.32, p=0.28 | r= 0.02, p=0.94 |
| Alcohol | ||
| Bacteroides | r= 0.17, p=0.57 | r= 0.08, p=0.75 |
| Prevotella | r=−0.44, p=0.12 | r= 0.28, p=0.27 |
Statistical analysis performed using the Spearman rank correlation test. (Bold values: significant association; bold italics: trending towards significance).