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Fig. 4 | BMC Nutrition

Fig. 4

From: Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

Fig. 4

Relative abundance of bacterial genera that differed significantly between the responders and non-responders; responders were identified by lower scores of IBS-SSS and/or pain during the low FODMAP rye bread period compared to baseline. The box extends from 25th percentile to 75th percentile, with a line at the median; the whiskers refer to the highest and lowest values. Abundances are plotted for baseline and for both bread periods and those with a statistically significant (adjusted p < 0.05) difference are indicated with an asterisk

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