case_images: PMC7717536_01
case_images: PMC7717536_02
case_images: Relationship between microbiome composition and fat intake as detected by Principal Coordinate Analysis (PCoA).. The dots are colored by the energy intake from (a) cooking oil, (b) fat, and (c) omega-6 polyunsaturated fatty acids. The coloring suggests that the participants could be separated into two groups, namely, High-fat (red dashed circle) and low-fat consumption (green dashed circle).
case_images: pone.0243609.g005.jpg
case_images: PMC7717536_02_pone.0243609.g005.jpg
case_images: pone.0243609.g005
case_images: The 1st and 2nd principal coordinates explained 21.24% and 12.43% of the variance, respectively (Fig 5). This function led us to find that the volunteers were grouped separately according to several specific parameters such as 'Cooking oil', 'Fat', or 'omega-6 polyunsaturated fatty acids' (Fig 5A, 5B and 5C, respectively).
case_images: Search for microbiota that correlates with the parameter 'Fat'.. Our tool enables investigation of the correlation between 'microbiota composition' and 'Diet and physical activity parameters' by a simple operation (selecting parameters of interest from the drop-down list). The tool shows that Lachnospiraceae was the family most positively correlated with fat intake.
case_images: pone.0243609.g006.jpg
case_images: PMC7717536_02_pone.0243609.g006.jpg
case_images: pone.0243609.g006
case_images: This analysis showed that Lachnospiraceae had a positive correlation with fat intake, estimated using a brief-type self-administered diet history questionnaire (Fig 6).