Table 2.
Factor loading of three major dietary patterns among subjects.
| Food items | “Tsamba-red meat-tuber” pattern | “Rice-vegetable-fruit” pattern | “Dairy products” pattern |
|---|---|---|---|
| Tsampa | 0.705 | - | - |
| Beef and mutton | 0.623 | - | - |
| Tubers | 0.642 | - | - |
| Butter tea/mike tea | 0.531 | - | - |
| Wheat and its products | 0.433 | - | - |
| Oils | 0.399 | - | - |
| Vegetables | - | 0.685 | - |
| Rice and its products | - | 0.607 | - |
| Pork | - | 0.581 | - |
| Fruits | - | 0.403 | - |
| Mushrooms | - | 0.399 | - |
| Eggs | - | 0.328 | - |
| Dairy and its products | - | - | 0.679 |
| Whole grains | - | - | - |
| Beans and their products | - | - | - |
| Poultry | - | - | - |
| Animal organs | - | - | - |
| Aquatic products | - | - | - |
| Nuts | - | - | - |
| Pastries | - | - | - |
| Sweet beverages | - | - | - |
| Tea | - | - | - |
| Salt | - | - | - |
| Total variance explained | 14.65 | 7.47 | 5.8 |
Absolute values > 0.3 or < −0.3 are shown in bold.