Fig. 7: Dietary Fat Types are Significantly Different Between EpiNu vs. ESHA. | npj Biofilms and Microbiomes

Fig. 7: Dietary Fat Types are Significantly Different Between EpiNu vs. ESHA.

From: The adoption of a westernized gut microbiome in Indian Immigrants and Indo-Canadians is associated with dietary acculturation

Fig. 7

A Percentages of fat, protein and carbohydrates were calculated in ESHA and EpiNu for each participant, then mean values were calculated for each cohort and an ordinary one-way Analysis of Variance (ANOVA) was used. B Significant differences in types of fat consumed by Indians (n = 61) and Indo-Immigrants (n = 32) were calculated between EpiNu vs. ESHA. Dietary fats displayed in grams per 1000 Calories (kcal). Kruskal-Wallis tests were conducted to determine differences between groups. The middle band inside of the boxes is the median, the bottom and top boxes are the first and third quartiles, and the whiskers are the min to max values. All graphs were generated in Prism. C This plot displays the number of subjects who reported to use each of the listed oils/fats when cooking, per cohort. Oils that were reported less than 5 times across all cohorts were grouped into the "other" category. A total of 70% (n = 43/61) of Indians, 56% (n = 18/32) of Indo-Immigrants, 53% (n = 9/17) Indo-Canadians, 85% (n = 35/41) Euro-Canadians, and 78% (n = 18/23) of Euro-Immigrants reported the types of fats they use when cooking.

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