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. 2020 Dec 4;15(12):e0243609. doi: 10.1371/journal.pone.0243609

Fig 5. Relationship between microbiome composition and fat intake as detected by Principal Coordinate Analysis (PCoA).

Fig 5

The dots are colored by the energy intake from (a) cooking oil, (b) fat, and (c) ω-6 polyunsaturated fatty acids. The coloring suggests that the participants could be separated into two groups, namely, High-fat (red dashed circle) and low-fat consumption (green dashed circle).