Table 1.
Food Groups Representing the Major Dietary Patterns Identified by Food Frequency Questionnaire at Baseline (N = 1,901) Using Principal Components Analysis in the LACE Study
| Food Groups in the Prudent Diet* | Food Groups in the Western Diet* |
|---|---|
| Cruciferous vegetables | |
| Other vegetables | |
| Tomatoes | |
| Dark yellow vegetables | |
| Fruits | |
| Legumes | |
| Onions | |
| Leafy vegetables | |
| Fish | |
| Soups | |
| Whole grains | |
| Poultry, not fried | |
| Salad dressings (all types) | |
| Rice, grains, plain pasta | |
| Fruit juice | |
| Low-fat dairy | |
| Nuts | |
| Potatoes, not fried | |
| Cold cereals | |
| Red meat | |
| Processed meats | |
| Creamy soups/sauces | |
| Butter | |
| Mayonnaise | |
| Italian foods | |
| Fried potatoes | |
| High-fat dairy | |
| Fried chicken | |
| Snacks | |
| Refined grains | |
| Pasta or potato salads | |
| Mexican foods | |
| Sweets | |
| High-energy drinks | |
| Eggs | |
| Organ meats |
Abbreviation: LACE, Life After Cancer Epidemiology.
*
Food groups are presented in descending order based on factor loadings with absolute values ≥ 0.15.