The influence of a change in nutrition on the oral microbiota are discussed in literature, but usually only changes of population mean values are reported. This paper introduces simple methods to also analyse and report the variability of patients’ reactions considering data from the culture analysis of oral biofilm. The framework was illustrated by an experimental study exposing eleven participants to different nutrition schemes in five consecutive phases. Substantial inter-individual variations in the individual reactions were observed. A new coherence index made it possible to identify 14 instances where the direction of individual changes tended to coincide with the direction of the mean change with more than 95% probability. The heterogeneity in variability across different bacteria species was limited. This allowed us to develop recommendations for sample sizes in future studies. For studies measuring the concentration change of bacteria as a reaction to nutrition change, the use of replications and analysis of the variability is recommended. In order to detect moderate effects of a change in nutrition on the concentration of single bacterial taxa, 30 participants with three repetitions are often adequate. Insights into the relationship between nutrition and the microbial composition can be helpful for the development of dietary habits that promote the establishment of a healthy microbial flora and can therefore prevent the initiation of oral diseases such as caries and periodontitis.

中文翻译：

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从个体变异性分析来分析营养与口腔生物膜微生物组成之间的关系。

在文献中讨论了营养变化对口腔微生物的影响，但通常仅报告种群平均值的变化。本文介绍了一些简单的方法，还可以根据口腔生物膜的文化分析数据来分析和报告患者反应的变异性。通过一项实验研究说明了该框架，该研究在五个连续的阶段使11名参与者暴露于不同的营养计划。在各个反应中观察到个体之间的较大差异。新的相干指数使我们有可能识别出14个实例，其中个体变化的方向趋于与均值变化的方向吻合的可能性大于95％。跨不同细菌物种的变异性的异质性受到限制。这使我们能够在将来的研究中为样本量提出建议。对于测量细菌浓度变化作为对营养变化的反应的研究，建议使用复制和变异性分析。为了检测营养变化对单个细菌类群浓度的适度影响，通常需要30位参与者进行3次重复。了解营养与微生物成分之间的关​​系可以有助于饮食习惯的发展，这些饮食习惯可以促进建立健康的微生物菌群，从而可以预防龋齿和牙周炎等口腔疾病的发作。建议使用复制和变异性分析。为了检测营养变化对单个细菌类群浓度的适度影响，通常需要30位参与者进行3次重复。了解营养与微生物成分之间的关​​系可能有助于饮食习惯的发展，从而促进建立健康的微生物菌群，从而防止口腔疾病（例如龋齿和牙周炎）的发作。建议使用复制和变异性分析。为了检测营养变化对单个细菌类群浓度的适度影响，通常需要30位参与者进行3次重复。了解营养与微生物成分之间的关​​系可以有助于饮食习惯的发展，这些饮食习惯可以促进建立健康的微生物菌群，从而可以预防龋齿和牙周炎等口腔疾病的发作。