Effect of ancient Khorasan wheat on gut microbiota, inflammation, and short-chain fatty acid production in patients with fibromyalgia

Table 2 Short-chain fatty acid variations according to the provided diet

SCFAs (µmol/g)	CD0	CD1	P value	KD0	KD1	P value
Acetic acid	24.04 ± 19.34	27.21 ± 20.69	0.463	24.07 ± 19.75	26.77 ± 14.91	0.431
Propionic acid	6.81 ± 4.86	6.68 ± 5.16	0.939	6.02 ± 6.31	8.43 ± 5.73	0.891
Butyric acid	4.49 ± 9.51	6.15 ± 6.67	0.375	4.29 ± 6.61	5.43 ± 8.34	0.403
Isobutyric acid	0.91 ± 0.50	0.84 ± 0.91	0.82	0.87 ± 0.88	0.90 ± 0.51	0.547
2-Methylbutyric acid	0.62 ± 0.39	0.54 ± 0.65	0.899	0.41 ± 0.52	0.48 ± 0.34	0.174
Isovaleric acid	0.76 ± 0.32	0.69 ± 0.80	0.705	0.58 ± 0.61	0.57 ± 0.29	0.579
Valeric acid	0.94 ± 0.84	1.31 ± 1.07	0.82	0.52 ± 1.69	1.18 ± 1.49	0.352
Total	38.53 ± 33.26	44.35 ± 40.98	0.596	45.32 ± 29.69	44.62 ± 33.69	0.403

Data are presented as the median (interquartile range). P values were calculated using the Wilcoxon signed-rank test. CD₀: Pre-control wheat diet; CD₁: Post-control wheat diet; KD₀: Pre-Khorasan wheat diet; KD₁: Post-Khorasan wheat diet.