TABLE 1.

Pearson’s correlation coefficients for the relation between baseline food intakes and factors representing dietary patterns in the Health Professionals Follow-Up Study (1986) and the Nurses’ Health Study (1984)¹

	Men		Women
Food	Factor 1 (prudent)	Factor 2 (Western)	Factor 1 (prudent)	Factor 2 (Western)
Other vegetables	0.75	—	0.67	—
Leafy vegetables	0.64	—	0.63	—
Yellow vegetables	0.63	—	0.60	—
Cruciferous vegetables	0.63	—	0.61	—
Legumes	0.61	—	0.55	—
Fruit	0.58	—	0.60	—
Tomatoes	0.56	—	0.45	—
Fish	0.51	—	0.50	—
Garlic	0.42	—	0.34	—
Poultry	0.36	—	0.43	—
Whole grains	0.35	—	0.41	—
Red meat	—	0.62	—	0.56
Processed meats	—	0.58	—	0.56
Refined grains	—	0.49	—	0.58
Desserts and sweets	—	0.47	—	0.44
French fries	—	0.46	—	0.47
High-fat dairy products	—	0.44	—	0.36
Eggs	—	0.38	—	—
High-sugar drinks	—	0.39	—	0.34
Snacks	—	0.37	—	—
Condiments	—	0.35	—	0.43
Margarine	—	0.35	—	0.33
Potatoes	—	0.34	—	0.42
Low-fat dairy	—	—	0.35	—
Olive oil	—	—	0.33
Mayonnaise	—	—	—	0.31
Pizza	—	—	—	0.35

¹Correlation coefficients <0.3 were omitted for simplicity.