Table 3.
Factor loadings and dietary patterns for 17 food groups obtained by factor analysis
| Food | Pattern I | Pattern II | Pattern III | Pattern IV |
|---|---|---|---|---|
| White meat | 0.799 | |||
| Red meat | 0.795 | |||
| Milk | 0.655 | 0.317 | 0.360 | |
| Rice | 0.565 | 0.321 | ||
| Oil | 0.497 | 0.362 | 0.320 | |
| Egg | 0.462 | 0.362 | ||
| Legumes | 0.740 | |||
| Swallow | 0.727 | |||
| Starchy | 0.684 | |||
| Vegetables | 0.595 | 0.416 | ||
| cereals | 0.536 | |||
| Fruits | 0.470 | 0.324 | ||
| Bread | 0.723 | |||
| Confectioneries | 0.455 | 0.537 | ||
| Beverages | 0.316 | 0.504 | ||
| Soda drinks | 0.450 | 0.320 | ||
| Fish | 0.822 |
PCA (principal component analysis) was used for analysis. Factor analysis loading of < 0.3 in absolute terms were excluded for simplicity; pattern I: Diversified pattern; pattern II: traditional pattern; pattern III: milk and bread pattern; pattern IV: egg and fish pattern