TABLE 5.

Sensitivity analyses for food sensitization

Subset	n	Rank	Phylum	Family	Genus	Base mean	log2 Fold Change	Padj
African American	93	65	Proteobacteria	Pasteurellaceae	Haemophilus	4.29	−0.34	.99
		5	Firmicutes	Veillonellaceae	Dialister	2.71	−1.81	.33
		6	Firmicutes	Lachnospiraceae	Dorea	23.60	−1.22	.62
		56	Firmicutes	Clostridiaceae	Clostridium	8.52	0.42	.99
Non-African American	123	2	Proteobacteria	Pasteurellaceae	Haemophilus	16.10	−2.37	.02
		4	Firmicutes	Veillonellaceae	Dialister	1.03	−2.39	.12
		6	Firmicutes	Lachnospiraceae	Dorea	22.00	−1.95	.16
		7	Firmicutes	Clostridiaceae	Clostridium	45.88	−1.49	.19
Solid Food	98	11	Proteobacteria	Pasteurellaceae	Haemophilus	6.97	−1.40	.41
		26	Firmicutes	Veillonellaceae	Dialister	0.94	−0.94	.94
		12	Firmicutes	Lachnospiraceae	Dorea	21.04	−1.17	.42
		27	Firmicutes	Clostridiaceae	Clostridium	8.41	0.58	.94
No solid food	118	1	Proteobacteria	Pasteurellaceae	Haemophilus	14.68	−2.33	.15
		3	Firmicutes	Veillonellaceae	Dialister	3.00	−2.35	.17
		4	Firmicutes	Lachnospiraceae	Dorea	24.91	−2.06	.17
		5	Firmicutes	Clostridiaceae	Clostridium	39.45	−1.54	.27