Table 4.
Participant intake of potential confounders of the salivary microbiome.
| PRO (n = 12) |
CON (n = 12) |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Baseline | Intervention | Post-Intervention | Baseline | Intervention | Post-Intervention | |||||||
| Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | |
| Non-Study Probiotics, (% # of days) | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% |
| Yogurt, Kombucha, or Kefir Use, (% # of days) | 0.0% | 0.0% | 0.6% | 2.1% | 1.7% | 4.1% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% |
| Raw Onion or Garlic, (% # of days) | 4.8% | 9.3% | 7.1% | 15.8% | 6.7% | 9.0% | 6.0% | 7.4% | 2.4% | 6.3% | 6.1% | 10.4% |
| Gum, (% # of days) | 16.7% | 33.8% | 15.5% | 26.2% | 15.6% | 24.3% | 4.8% | 12.7% | 3.6% | 10.3% | 2.8% | 7.8% |
| Sugary Candy, (% # of days) | 10.7% | 13.8% | 14.9% | 12.4% | 12.2% | 14.2% | 15.5% | 24.7% | 18.5% | 20.3% | 8.3% | 15.3% |
# represents number.