FIG 2.

Correlations of periodontopathogenic bacteria with dietary and clinical variables. Heat map showing hierarchical Ward-linkage clustering of periodontopathogenic bacteria based on Spearman’s correlations with dietary variables and clinical parameters. The color scale represents the scaled version of Spearman’s ρ coefficients, with red indicating negative and blue indicating positive correlations. VP/AP, vegetable/animal protein ratio. Adjustments were performed using the Benjamini-Hochberg procedure, and Spearman’s ρ values were filtered by keeping correlations with at least one false discovery rate (FDR) of ≤0.05. *, FDR < 0.05; **, FDR < 0.01; ***, FDR < 0.001.