TABLE E4.
Association of metabolite module eigenvalues and sphingolipid module-associated OTUs with food allergy or sensitization, with sensitivity analyses including potential confounders as covariates
| Crude analysis |
Adjusted for age |
Adjusted for age and asthma/recurrent wheeze |
Adjusted for age and solid foods introduction status |
||||||
|---|---|---|---|---|---|---|---|---|---|
| Module | Comparison | β (95% CI) | P value | β (95% CI) | P value | β (95% CI) | P value | β (95% CI) | P value |
| Sphingolipid | Food allergy (vs sensitization) | −8.3 (−15.6 to −1.8) | .02 | −8.3 (−15.7 to −1.8) | .02 | −8.8 (−16.9 to −1.9) | .02 | −8.5 (−16.4 to −1.9) | .02 |
| Food sensitization (vs control) | 7.2 (2.6 to 12.3) | <.01 | 6.1 (1.1 to 11.5) | .02 | 6.9 (1.8 to 12.7) | .01 | 6.1 (1.0 to 11.8) | .02 | |
| Food allergy (vs control) | −0.8 (−7.3 to 5.3) | .80 | −5.9 (−14.7 to 1.6) | .15 | −2.3 (−12.3 to 7.1) | .64 | −6.0 (−15.0 to 1.6) | .15 | |
| Bile acid | Food allergy (vs sensitization) | −6.2 (−13.1 to 0.1) | .06 | −6.3 (−13.4 to 0.0) | .06 | −6.1 (−13.3 to 0.4) | .08 | −6.4 (−13.9 to 0.1) | .07 |
| Food sensitization (vs control) | 3.3 (−1.2 to 8.2) | .16 | 1.2 (−4.0 to 6.4) | .66 | 0.9 (−4.4 to 6.3) | .73 | 0.6 (−4.7 to 6.1) | .82 | |
| Food allergy (vs control) | −2.6 (−8.5 to 3.0) | .36 | −7.0 (−14.7 to −0.4) | .05 | −6.8 (−15.4 to 0.7) | .09 | −7.1 (−14.9 to −0.4) | .05 | |
| Diacylglycerol | Food allergy (vs sensitization) | 2.9 (−2.5 to 8.3) | .29 | 3.0 (−2.5 to 8.6) | .28 | 2.7 (−3.2 to 8.7) | .36 | 2.9 (−2.6 to 8.6) | .30 |
| Food sensitization (vs control) | 1.5 (−2.9 to 6.1) | .51 | 2.5 (−2.3 to 7.5) | .32 | 2.6 (−2.2 to 7.8) | .30 | 2.2 (−2.7 to 7.4) | .37 | |
| Food allergy (vs control) | 5.1 (−0.8 to 11.2) | .09 | 7.4 (0.6 to 15.3) | .04 | 8.3 (0.8 to 17.2) | .04 | 7.5 (0.6 to 15.5) | .04 | |
| Taxa | Comparison | Log2 fold change | P value | Log2 fold change | P value | Log2 fold change | P value | Log2 fold change | P value |
| Bacteroides ID 182157 | Food allergy (vs sensitization) | −2.9 | .03 | −2.9 | .03 | −2.8 | .04 | −2.9 | .04 |
| Food sensitization (vs control) | 1.1 | .27 | 1.1 | .27 | 1.2 | .25 | 1.1 | .33 | |
| Food allergy (vs control) | −0.9 | .50 | −1.6 | .23 | −1.2 | .42 | −1.3 | .36 | |
| Bacteroides ID 184753 | Food allergy (vs sensitization) | −4.1 | <.01 | −5.2 | <.01 | −5.1 | <.01 | −5.2 | <.01 |
| Food sensitization (vs control) | 1.5 | .17 | 0.7 | .49 | 0.1 | .92 | 0.9 | .49 | |
| Food allergy (vs control) | −2.0 | .22 | −2.8 | .07 | −1.9 | .30 | −3.0 | .06 | |
| Bacteroides ID 188735 | Food allergy (vs sensitization) | −2.0 | .18 | −3.3 | .04 | −2.6 | .10 | −2.9 | .10 |
| Food sensitization (vs control) | 1.1 | .29 | 0.7 | .55 | 0.8 | .50 | 1.0 | .46 | |
| Food allergy (vs control) | −0.7 | .66 | −2.4 | .12 | −2.0 | .28 | −1.4 | .37 | |
| Bacteroides ID 577170 | Food allergy (vs sensitization) | −2.9 | .03 | −3.6 | .01 | −3.5 | .02 | −3.6 | .02 |
| Food sensitization (vs control) | 1.6 | .11 | 1.2 | .27 | 1.3 | .23 | 1.3 | .27 | |
| Food allergy (vs control) | −1.1 | .50 | −1.9 | .20 | −1.3 | .48 | −1.4 | .37 | |
| Bacteroides ID 3472078 | Food allergy (vs sensitization) | −0.9 | .53 | −3.3 | .04 | −3.1 | .06 | −3.2 | .07 |
| Food sensitization (vs control) | −0.1 | .92 | 1.9 | .09 | 2.1 | .09 | 1.9 | .16 | |
| Food allergy (vs control) | −0.8 | .63 | −1.4 | .36 | −1.1 | .55 | −1.4 | .40 | |
| Bacteroides ID 4354042 | Food allergy (vs sensitization) | −2.5 | .08 | −3.4 | .03 | −2.8 | .07 | −3.3 | .05 |
| Food sensitization (vs control) | 1.4 | .22 | 0.5 | .65 | 0.7 | .58 | 1.5 | .29 | |
| Food allergy (vs control) | −0.8 | .65 | −1.9 | .23 | −1.7 | .39 | −0.6 | .72 | |
Statistically significant associations (P < .05) are in boldface.