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Linking Long-Term Dietary Patterns with Gut Microbial Enterotypes

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Science  01 Sep 2011:
1208344
DOI: 10.1126/science.1208344

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  • Linking Long-Term Dietary Patterns with Gut Microbial Enterotypes

    Gary D. Wu, Jun Chen, Christian Hoffmann, Kyle Bittinger, Ying-Yu Chen, Sue A. Keilbaugh, Meenakshi Bewtra, Dan Knights, William A. Walters, Rob Knight, Rohini Sinha, Erin Gilroy, Kernika Gupta, Robert Baldassano, Lisa Nessel, Hongzhe Li, Frederic D. Bushman, James D. Lewis

    Materials/Methods, Supporting Text, Tables, Figures, and/or References

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    • Materials and Methods
    • Figs. S1 to S5
    • References (14 - 20)
    Table S1
    Demographic variables and their association with microbiome composition. P-values are not adjusted for multiple comparisons.
    Table S2
    Association of nutrients and enterotype partitioning. The order of the nutrients is the same as in Figure 2C. Mean values of the normalized nutrient intake are given for both enterotypes with standard deviation indicated in the bracket. Unadjusted P values from Wilcoxon rank sum test as well as the FDR adjusted P values (Q values) are also listed.
    Table S3
    Complete list of the dietary categories analyzed for Recall questionnaire and subject data.
    Table S4
    Complete list of the dietary categories analyzed for the FFQ questionnaire and subject data.
    Table S5
    Characteristics of participants in CAFE study.
    Table S6
    Comparison of usual, recent and assigned diets of CAFE participants.
    Table S7
    Metadata for COMBO samples, arranged according to the MIMARK standard.
    Table S8
    Metadata for CAFE samples, arranged according to the MIMARK standard.
    Table S9
    Multivariate models to test the interaction between BMI and diet on the strength of association with microbiome composition.
    Table S10
    Association of anthocyanidin consumption with the microbiome composition after adjustment for red wine consumption and association of red wine consumption with the microbiome composition after adjustment for anthocyanidin. The * indicates the p value is for the association of red wine and the microbiome composition.
    Table S11
    Proportions of reads in KEGG categories detected in the controlled feeding samples.