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Table 4 Association between the intestinal bacteria and barley consumptiona by multivariate linear regression analyses

From: Relationships between barley consumption and gut microbiome characteristics in a healthy Japanese population: a cross-sectional study

  Crude b   Model 1 c   Model 2 d  
Genus r (SE) P R (SE) P R (SE) P
Bifidobacterium 2.52 (0.70) 0.012 2.52 (1.00) 0.012 2.61 (1.03) 0.012
Butyricicoccus 0.11 (0.05) 0.03 0.11 (0.05) 0.03 0.08 (0.05) 0.102
Collinsella 0.23 (0.30) 0.45 0.27 (0.30) 0.38 0.26 (0.31) 0.41
Dialister 0.08 (0.09) 0.37 0.10 (0.09) 0.24 0.08 (0.09) 0.41
Ruminococcus 2 0.10 (0.15) 0.47 0.10 (0.15) 0.53 0.11 (0.16) 0.48
  1. The barley consumption group 0: low barley group (0–3.5 g/1000 kcal), 1: high barley group (3.5–28 g/1000 kcal)
  2. Crude [r (SE)]: Coefficients of a single linear regression model
  3. Model 1 [R (SE)]: Adjusted with sex, age, risk of diabetes, dyslipidemia, and hypertension
  4. Model 2 [R (SE)]: In addition to model 1, adjusted with an consumption of cereal, sugar and sweetener, legume, and beverage