Table 4

Correlations between bacteria and dietary parameters over the course of the intervention calculated using pooled data from before and after dietary advice for each subject

Bacterial target of labelling probeDietary parameter (g)ρ Value*p Value†q Value‡
Traditional IBS diet (n=30)StaphylococcusProtein0.4210.00090.001
Dialister0.40.0020.003
BacteroidesAlcohol−0.4630.00020.001
Firmicutes (Bacilli and Clostridia)Polyols0.4410.00050.001
Low FODMAP diet (n=31)EubacteriumCarbohydrates−0.4130.00090.05
EubacteriumMonosaccharides−0.5600.0010.0001
Dorea−0.4000.0020.03
EubacteriumGlucose−0.4880.00090.003
Dorea−0.4440.0020.008
Streptococcus−0.3710.0030.05
Bacteroides−0.3650.0040.05
EubacteriumFructose−0.5010.00090.002
BifidobacteriumLactose0.4100.00090.05
Actinobacteria0.3900.0020.05
  • *Spearman’s rank correlation coefficient.

  • †Mann-Whitney U test depicting statistical significance of the correlation.

  • ‡Correction for multiple comparisons, using classical one-stage method.

  • FODMAP, fermentable oligosaccharides, disaccharides, monosaccharides and polyols.