Table 1.
Characteristics of the 89 subjects (the number of patients is given in brackets if less than 89).
| Subject characteristics | Number (%) (mean and/or median) | SD and/or range |
|---|---|---|
| Gender (male/female) | 14 (15.7%)/75 (84.3) | |
| Age (years) | 44.6 | 8.7 |
| Height (cm) | 170 | 8.1 |
| Weight (kg) | 121.1 | 16.4 |
| BMI (kg/m2) | 41.8 | 3.6 |
| Coffee (cups/day) | 3.0 | 2.3 |
| Smoking (daily/previously/never) | 11 (12.4%)/42 (47.2%)/36 (40.4%) | |
| Diabetes (no 86) (yes/no) | 20 (23.3%)/66 (76.7%) | |
| Metformin use (yes/no) | 16 (18.0%)/73 (82.0%) | |
| Protein (g/day) | 110 (median 106) | 36 (40 to 213) |
| Fat (g/day) | 97 (median 87) | 47 (21 to 283) |
| Carbohydrates (g/day) | 273 (median 246) | 128 (65 to 903) |
| Sugar (g/day) | 45 (median 25) | 75 (0.8 to 632) |
| Starch (g/day) | 132 (median 122) | 51 (24 to 336) |
| Fibre (g/day) | 35 (median 35) | 11 (12 to 72) |
| Nonnutritive sweeteners (units∗/day) | 7.5 (median 3.2) | 10 (0 to 43) |
| Dysbiosis (yes/no) | 58 (65%)/31 (35%) | |
| Dysbiosis Index (score 1–5) | 3.0 (median 3.0) | 1.3 (1 to 5) |
| Alternative dysbiosis index (−14–14) | −0.5 (median 0.0) | 2.7 (−8.0 to 7.0) |
| SCFA total (mmol/kg wet weight) | 36.7 (median 28.7) | 21.6 (5.9 to 149.2) |
| Acetic acid (mmol/kg wet weight) | 19.9 (median 16.4) | 10.8 (2.9 to 67.9) |
| Propionic acid (mmol/kg wet weight) | 6.4 (median 5.2) | 4.2 (1.3 to 25.6) |
| Isobutyric acid (mmol/kg wet weight) | 0.7 (median 0.7) | 0.6 (0.0 to 5.2) |
| Butyric acid (mmol/kg wet weight) | 7.2 (median 5.6) | 5.4 (1.0 to 34.5) |
| Isovaleric acid (mmol/kg wet weight) | 1.1 (median 0.9) | 1.0 (0.0 to 7.8) |
| Valeric acid (mmol/kg wet weight) | 1.0 (median 0.8) | 0.9 (0.0 to 5.1) |
| Isocapronic acid (mmol/kg wet weight) | 0.0 (median 0.0) | 0.0 (0.00 to 0.08) |
| Capronic acid (mmol/kg wet weight) | 0.32 (median 0.06) | 0.53 (0.00 to 3.10) |
| Index A† | 0.19 (median 0.19) | 0.10 (−0.11 to 0.44) |
| Index B# | 1.84 (median 1.55) | 1.61 (0.00 to 13.04) |
∗One unit = 100 mL beverage with nonnutritive sweeteners or 2 tablets/teaspoons of nonnutritive sweeteners for coffee or tea. †Index A: saccharolytic fermentation, i.e., the concentration of acetic minus propionic and butyric acid divided by the total amount of SCFA. #Index B: proteolytic fermentation, i.e., the sum of concentrations of i-butyric and i-valeric acid.