TABLE 2.

The relative abundance of major bacterial phyla based on higher or lower quality score of total HEI and HEI components¹

		Relative abundance (mean %) in higher/lower score of HEI groups
Diet components (median, range)	No. of mucosa (H/L)	Firmicutes	Bacteroidetes	Proteobacteria	Verrucomicrobia	Fusobacteria	Actinobacteria
Total HEI (60, 0–100)	51/46	50/45	37/37	9.6/10.1	2.3/3.8*	0.2/3.9**	0.67/0.34*
Adequacy components
HEI 1: total fruit with juice (2.7, 0–5)	58/39	48/47	36/39	8.9/11.3	4.2/1.3**	2.3/1.4	0.61/0.37
HEI 2: whole fruit, no juice (2.5, 0–5)	59/39	50/44	34/42*	9.3/10.6	3.9/1.6***	2.3/1.4	0.64/0.32*
HEI 3: total vegetables (2.4, 0–5)	47/50	50/46	37/36	8.5/11.1	3.7/2.4	0.4/3.4	0.37/0.66
HEI 4: dark green and orange vegetables & legumes (2.3, 0–5)	62/35	50/44	35/41	8.9/11.5	2.9/3.2	2.7/0.6*	0.61/0.35
HEI 5: total grains (4.5, 0–5)	52/47	44/52*	38/36	12.2/7.1**	4.1/1.8	1.2/2.7	0.32/0.74**
HEI 6: whole grains (1.4, 0–5)	46/51	40/54***	41/33*	12.8/7.1***	4.6/1.6	0.5/3.3	0.62/0.42
HEI 7: milk & soy beverages (4.4, 0–10)	57/40	50/44	33/43*	9.8/9.9	3.9/1.7*	2.7/0.9*	0.68/0.29*
HEI 8: meat & beans (8.01, 0–10)	48/49	45/49	38/36	10.4/9.2	4.3/1.7	0.7/3.1	0.66/0.38
HEI 9: oils (8.3, 0–10)	52/47	49/45	40/34	8.3/11.6	1.2/5.2	1.0/3.0	0.45/0.59
Moderation components
HEI 10: sodium (3.5, 0–10)	46/51	47/48	36/37	10/9.6	2/4	3.3/0.7	0.71/0.34
HEI 11: saturated fat (5.8, 0–10)	49/48	46/49	40/34	9.6/10.1	2.6/3.4	0.9/2.9*	0.35/0.69
HEI 12: SoFAAS (15, 0–20)	49/48	47/48	42/32*	7.6/12.1	2.3/3.8*	0.4/3.5***	0.63/0.41

¹The false discovery rate–adjusted P values are reported using asterisks, with *P < 0.05, **P < 0.005, ***P < 0.0005. The Mann–Whitney test was used to compare the mean relative abundance of the taxa based on dietary quality. HEI, Healthy Eating Index; H/L, higher/lower score of the HEI groups; SoFAAS, calories from solid fats, alcoholic beverages, and added sugars.