Abstract
Objectives
Cumulative evidence indicated dietary intake is associated with gut microbiota. This study aim to investigate the association between Dietary Variety Score (DVS) and the Index of Nutritional Quality (INQ) and gut microbiota in healthy individuals.
Methods
In this cross-sectional study, we analyzed gut microbiota composition and structure using 16S rRNA gene (V4-V5 region) sequencing of 128 participants. Dietary frequency and 24-h dietary consumption was ascertained using an FFQ. Differences in α- and β-diversity and taxonomic relative abundances between the higher and lower DVS and INQs were compared, followed by multivariable analyses.
Results
The structure of the microbiota significantly differed by dietary variety. A lower score for DVS was associated with significantly lower richness (Shannon index P = 0.0096). The INQ of vitamin E (INQVE), Zinc (INQZn) and vitamin B6 (INQB6) correlated positively with the Shannon index (rho = 0.235, P = 0.008 for INQVE; rho = 0.209, P = 0.019 for INQZn; rho = 0.182, P = 0.040 for INQB6). A cumulative higher score of INQZn, INQB6 and INQVE was associated with significantly higher richness (Shannon index p-trend = 0.001). A lower score for DVS was associated with significantly reduced relative abundance of genus on Alistipes, Megasphaera and Barnesiella but higher Roseburia and Haemophilus. A lower score for INQVE was associated with significantly reduced relative abundance of genus on Coprococcus and Romboutsia. A lower score for INQB6 was associated with significantly reduced relative abundance of genus on Lachnospira, Dorea, Butyricicoccus, and Anaerostipes but higher Lachnoclostridium (the linear discriminant analysis effect size (LEfSe) >3). Meanwhile, the abundance of Coprococcus significantly increased with the higher cumulative score of INQVE, INQZn and INQB6 (P < 0.01), and it associated negatively with LDL level (coef = −0.264, P = 0.041). The findings were confirmed by multivariate analysis.
Conclusions
Lower dietary variety was significantly associated with reduced relative abundance of potentially beneficial bacteria but increased potentially harmful bacteria in the healthy individuals.
Funding Sources
This work was supported by the National Natural Science Foundation of China (No.82,060,593), Natural Science Foundation of Guangxi Province (No. 2018GXNSFDA050019).