Table 2.
Factor loadings for the four-factor solution (dietary patterns) patterns in the total cohort*. The HELGA project
| Food variable | ‘Meat and beverages’ | ‘Bread and potatoes’ | ‘Fish and non-white bread’ | ‘Cereals and vegetables’ |
|---|---|---|---|---|
| Potatoes | 0·516 | |||
| Vegetables | 0·398 | 0·508 | ||
| Fruit | 0·474 | |||
| Nuts and seeds | ||||
| Milk | ||||
| Yoghurt | 0·473 | |||
| Cheese | 0·328 | |||
| Dairy creams | 0·323 | |||
| Pasta | 0·370 | |||
| Rice | 0·374 | |||
| White bread | 0·514 | |||
| Non-white bread | 0·636 | |||
| Crisp bread | −0·356 | 0·581 | −0·387 | |
| Breakfast cereals | −0·307 | 0·564 | ||
| Salty biscuits | ||||
| Red meat | 0·776 | |||
| Poultry | 0·389 | 0·303 | ||
| Processed meat | 0·558 | 0·350 | ||
| Fish | 0·660 | |||
| Crustaceans, molluscs | 0·389 | |||
| Fish products | 0·453 | |||
| Egg | 0·511 | 0·355 | ||
| Vegetable oils | 0·422 | |||
| Butter | ||||
| Margarine | 0·715 | |||
| Sugar, honey, jam | 0·320 | |||
| Chocolate | ||||
| Ice cream | 0·329 | |||
| Cakes and biscuits | −0·385 | 0·455 | ||
| Fruit and vegetable juices | ||||
| Carbonated drinks, soft drinks | ||||
| Coffee, tea, herbal tea | 0·659 | |||
| Water | 0·669 | |||
| Alcoholic beverages | 0·519 | |||
| Condiments and sauces | 0·415 | 0·329 | ||
| Whole wheat cereal | −0·657 | 0·543 | ||
| Whole rye cereal | 0·556 | 0·322 | ||
| Whole oat cereal | 0·626 | |||
| Whole grain cereal, other | −0·315 | 0·564 | 0·343 | |
| Variance explained (%) | 9·8 | 8·8 | 7·7 | 6·7 |
*
Factor loadings below ±0·30 are not listed in the table.