TABLE 2 .

Food group definitions, average intake, and correlation to gut microbial alpha diversity at 9 months of age in SKOT I and SKOT II^a

Food group	Definition	Avg intake (g/day/kg body wt)			Spearman correlation to Shannon diversity (SKOT I + SKOT II)
		SKOT I (n = 114)	SKOT II (n = 103)	SKOT I + SKOT II (n = 217)	rho	P value	q value
Porridge	Cereal gruel and porridge (homemade or already prepared)	18.21	15.03	16.70	0.143	0.039	0.149
Breakfast cereals	Oatmeal, muesli, Cornflakes, sugar puffs, and sugary cereals	0.13	0.17	0.15	−0.044	0.525	0.636
Wheat bread, whole grain	Grainy bread and crisp bread	1.05	1.73	1.38	−0.032	0.644	0.705
Wheat bread, no whole grain	White bread and biscuits	0.57	0.89	0.72	0.072	0.299	0.416
Rye bread	Rye bread with and without seeds	1.28	1.40	1.34	0.235	<0.001	0.004
Pasta/rice	Pasta and rice	0.90	0.97	0.93	0.120	0.083	0.192
Potato	Potatoes that were boiled, baked, mashed, or prepared in potato salad	4.48	1.51	3.07	0.073	0.294	0.416
Fruit	Fresh fruit, fresh berries, and fruit porridge, soup, or compote (homemade or already prepared)	12.47	8.23	10.46	0.111	0.110	0.231
Vegetable	All vegetables eaten raw, cooked, or mashed alone or in a dish	6.84	3.26	5.14	0.134	0.053	0.153
Fish	All fish and fish products eaten as a sandwich spread or in a dish	0.81	0.71	0.76	0.122	0.080	0.192
Meat	All meat and meat products eaten as a sandwich spread or in a dish, except poultry and fish	1.63	1.74	1.68	0.274	<0.0001	<0.001
Poultry	All poultry and poultry products eaten as a sandwich spread or in a dish	0.43	0.35	0.39	0.039	0.578	0.664
Egg	All egg and egg products eaten as a sandwich spread or in a dish	0.16	0.14	0.15	0.003	0.968	0.968
Fats (animal)	Butter, spreadable butter, and sauce made from butter	0.98	1.01	1.00	0.078	0.264	0.416
Fats (vegetable)	Oil, margarine, mayonnaise, remoulade, ketchup, and low-fat sauce	0.56	0.38	0.47	0.138	0.046	0.153
Cheese	All cheese and cheese products eaten as a sandwich spread or in a dish	0.55	0.65	0.59	0.296	<0.0001	<0.0001
Milk	All milk and milk products eaten alone or in a dish, except human milk or infant formula	12.95	17.90	15.30	0.156	0.024	0.111
Formula	Infant formula and follow-up formula	32.71	27.77	30.37	0.071	0.308	0.416
Breast milk	Human milk from the mother	11.62	8.06	9.93	−0.366	<0.0001	<0.0001
Fruit/nut/snack	Cereal bar, nuts, almonds, dried fruit, fruit spread, jam, honey, peanut butter, and seeds	0.31	0.16	0.24	0.051	0.468	0.597
Sweets/cake	Ice cream, chocolate, licorice, soufflé, croissant, Danish pastry, cookies, cream cake, pancake, and cream puff (mix of light/not light versions)	0.21	0.16	0.19	0.086	0.218	0.412
Sugary drink	Soda, juice, lemonade, chocolate milk, milk shake, and yogurt drink (mix of light/not light versions)	1.12	0.39	0.78	−0.015	0.826	0.863
Fast food	Fried potatoes, French fries, hot dogs, pizza, burgers, spring rolls, and chips	0.59	0.50	0.55	0.083	0.233	0.412

^aThe food group definitions are from reference 25. Gut microbial alpha diversity is the Shannon index. Significant P and q values are highlighted in bold. Data from 10 individuals from SKOT II were missing.