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. Author manuscript; available in PMC: 2021 Aug 26.
Published in final edited form as: Environ Res. 2021 Mar 27;197:111084. doi: 10.1016/j.envres.2021.111084

Table 2.

Beta coefficients and 95% confidence intervals for associations of dietary interventions and participant chracteristics with saliva microbiota alpha diversity metrics (N=63)

Observed sequence variants Shannon index
Intervention period vs. baseline β (95% CI)1 P-value β (95% CI)1 P-value
Conventional processed meat 3.62 (−0.43, 7.67) 0.079 0.10 (−0.01, 0.20) 0.068
Poultry 0.61 (−3.43, 4.64) 0.767 0.03 (−0.08, 0.13) 0.586
Conventional processed meat + phytochemicals 2.35 (−2.65, 7.35) 0.355 0.14 (0.01, 0.27) 0.037
Low nitrite processed meat + phytochemicals 0.21 (−4.78, 5.19) 0.935 0.01 (−0.12, 0.14) 0.842
High nitrate water −3.90 (−7.38, −0.43) 0.028 0.02 (−0.07, 0.11) 0.603
Participant characteristics
Sex −0.91 (−9.95, 8.14) 0.842 0.21 (0.02, 0.41) 0.031
Body mass index (kg/m2) −0.39 (−2.59, 1.82) 0.725 −0.02 (−0.07, 0.03) 0.418
Age (years) 0.72 (0.21, 1.24) 0.007 0.01 (−0.003, 0.02) 0.165
1

Estimated using a linear mixed model with subject specific random effect adjusted for age (years, continuous), sex, and body mass index (kg/m2, continuous)