Impact of Daily Consumption of Whole-Grain Quinoa-Enriched Bread on Gut Microbiome in Males.

In a similar manner, the relative abundance of bacteroidetes was reduced between baseline (−8.5 ± 15.4%) and week 4 (−5.4 ± 13.7%), although this did not reach statistical significance ( p > 0.05; Table 1 ).

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In the quinoa bread group, there were changes in the genera Anaerostipes and Dorea between baseline and week 4, but these failed to reach significance ( p > 0.05; Table 1 ).

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