Table 2.
Dietary patterns factor loadings, São Paulo (SP), Brasil, 2019
| Food group | Dietary pattern* | ||
|---|---|---|---|
| Convenience | Plant-based and dairy | Brazilian traditional | |
| Processed meat | 0·54 | −0·03 | 0·04 |
| Snacks | 0·51 | −0·08 | −0·08 |
| Candies | 0·49 | −0·01 | −0·15 |
| Potatoes and tubers | 0·46 | 0·02 | 0·12 |
| Sugary beverages | 0·44 | −0·24 | 0·16 |
| Breads and cakes | 0·41 | 0·29 | −0·05 |
| Eggs | 0·39 | −0·06 | 0·17 |
| Pasta | 0·36 | −0·04 | −0·07 |
| Butter | 0·32 | −0·02 | 0·26 |
| Poultry | 0·31 | 0·23 | 0·23 |
| Fruits | −0·10 | 0·70 | −0·05 |
| Vegetables | −0·04 | 0·65 | 0·10 |
| Oatmeal | −0·01 | 0·56 | −0·14 |
| Milks and yogurts | 0·13 | 0·47 | 0·02 |
| Nuts | 0·07 | 0·41 | −0·34 |
| Cheese | 0·33 | 0·39 | −0·34 |
| Fish | 0·24 | 0·27 | 0·02 |
| Rice | −0·04 | −0·01 | 0·80 |
| Legumes | 0·04 | −0·03 | 0·79 |
| Red meat | 0·27 | −0·02 | 0·41 |
| % variance | 11·00 | 10·00 | 10·00 |
| % accumulated variance | 11·00 | 21·00 | 31·00 |
Bold values indicate a factor loading ≥ 4·0.
*
Kaiser–Meyer–Olkin 0·70.