Table 3.

Factor loadings of four dietary patterns were determined in 2799 control subjects.

Food Groups	Factor 1	Factor 2	Factor 3	Factor 4
	Milk-Egg-Nut-Soy Dietary Pattern	Vegetable-Fruit Dietary Pattern	Poultry-Fish Dietary Pattern	Red Meat-Preserved Food Dietary Pattern
Total dairy products	0.558 *	−0.052	0.031	−0.471
Eggs	0.555 *	0.015	0.008	0.002
Nuts and legumes	0.546 *	0.165	−0.004	−0.054
Soy products	0.444 *	0.037	−0.007	0.145
Cucurbitaceae and Solanaceae vegetables	0.11	0.685 *	−0.066	0.009
Other vegetables	0.299	0.642 *	0.067	−0.015
leafy vegetables	−0.311	0.574 *	0.206	0.008
Fruits	0.242	0.359 *	0.346	−0.217
Poultry	−0.052	−0.096	0.712 *	−0.075
Fish and other seafood	−0.039	0.213	0.514 *	0.028
Refined grains	−0.462	−0.07	−0.503 *	−0.193
Salted/preserved vegetables	0.112	0.077	−0.182	0.709 *
Red meat and processed meat	0.022	−0.192	0.34	0.59 *

* The food groups indicate that they have a major contribution to the pattern.