TABLE 2.
Pearson correlation coefficients or factor loadings for contributions of food groups to dietary pattern scores reported from 3 cohort studies and derived from reduced rank regression (RRR) analyses in the Framingham Offspring Study cohort 1991–2001 (n = 2879)1
| NHS |
EPIC Study |
Whitehall II Study |
||||
| Food group | Explore2 | Confirm3 | Explore2 | Confirm3 | Explore2 | Confirm3 |
| Vegetables | ||||||
| Cooked vegetables4 | −0.02 | 0.12 | ||||
| Raw vegetables | 0.01 | −0.03 | ||||
| Dark-yellow vegetables5 | −0.20 | −0.21 | −0.17 | 0.03 | ||
| Green leafy vegetables4 | −0.22 | |||||
| Green salad, tomatoes | −0.10 | −0.04 | ||||
| Spinach, kale | −0.07 | 0.09 | ||||
| Cruciferous vegetables4 | −0.10 | −0.21 | ||||
| Cabbage, Brussels sprouts, cauliflower | −0.13 | 0.05 | ||||
| Broccoli | −0.11 | −0.13 | ||||
| Garlic | −0.12 | −0.11 | 0.10 | −0.07 | 0.25 | |
| Fruit | ||||||
| Fruit4 | −0.08 | −0.09 | 0.09 | |||
| Dried fruit (raisins) | −0.20 | −0.15 | ||||
| Meat, eggs, nuts | ||||||
| Red meats | 0.28 | 0.26 | 0.36 | 0.19 | 0.15 | |
| Eggs | 0.16 | 0.15 | 0.18 | 0.17 | 0.02 | |
| Nuts | −0.08 | −0.08 | 0.04 | 0.08 | −0.03 | |
| Processed meats4 | 0.21 | 0.39 | 0.20 | 0.26 | 0.17 | 0.12 |
| Beef burgers and sausages | 0.25 | 0.22 | ||||
| Dairy products5 | ||||||
| Margarine | 0.27 | 0.24 | 0.01 | 0.19 | 0.04 | |
| Polyunsaturated margarine | −0.10 | |||||
| High-fat dairy | −0.11 | −0.14 | 0.08 | −0.10 | 0.09 | |
| Low-fat dairy | 0.08 | 0.05 | 0.00 | 0.02 | 0.07 | |
| High-fat cheese | 0.06 | 0.08 | 0.06 | −0.07 | ||
| Low-fat cheese | 0.01 | −0.01 | 0.02 | −0.04 | ||
| Yogurt | −0.16 | −0.13 | ||||
| Grain products | ||||||
| Refined grains | 0.26 | 0.46 | 0.21 | 0.24 | 0.22 | 0.20 |
| Whole grains4 | −0.22 | −0.13 | −0.13 | −0.11 | −0.05 | |
| Pasta, rice (whole or refined) | −0.04 | 0.03 | ||||
| Pasta (whole or refined) | −0.05 | −0.16 | ||||
| Rice (whole or refined) | −0.03 | 0.18 | ||||
| Beverages | ||||||
| Low-calorie soft drinks | 0.45 | 0.42 | 0.07 | 0.39 | 0.27 | |
| Caloric soft drinks | 0.20 | 0.47 | 0.18 | 0.27 | 0.14 | 0.23 |
| Fruit juice | −0.10 | −0.09 | 0.09 | −0.15 | −0.03 | |
| Wine | −0.44 | −0.43 | −0.40 | −0.08 | ||
| Beer | −0.32 | −0.29 | 0.35 | |||
| Other alcoholic beverages | −0.24 | −0.22 | 0.18 | |||
| Coffee | −0.16 | −0.29 | −0.10 | −0.10 | −0.08 | −0.10 |
| Tea | −0.12 | −0.11 | −0.13 | −0.15 | −0.11 | |
| Other groups | ||||||
| French fries | 0.22 | 0.20 | 0.15 | 0.19 | 0.13 | |
| Fried foods | 0.29 | 0.24 | 0.19 | |||
| Snacks | −0.05 | −0.04 | −0.01 | 0.09 | 0.22 | |
| Pizza | 0.25 | 0.23 | 0.04 | 0.21 | −0.07 | |
| Oil and vinegar dressing | −0.12 | −0.11 | 0.06 | −0.05 | −0.21 | |
| Jams, honey, marmalade | 0.01 | −0.13 | −0.16 | −0.07 | −0.21 | |
Pearson correlation coefficients are presented for the scores based on the Nurses' Health Study (NHS). Factor loadings are presented for the scores based on European Prospective Investigation into Cancer and Nutrition Potsdam (EPIC) Study and Whitehall II Study (WS) cohorts.
Defined as the exploratory dietary pattern score derived from RRR analyses within the Framingham Offspring Study on the basis of food groupings of 1 of the 3 external cohorts.
Defined as the dietary pattern reported in 1 of the 3 external cohorts, and the values were obtained from each of the original dietary pattern reports.
Grain, fruit, and vegetable groups had substantial differences in the manner of grouping between the 3 cohorts; overall, WS groups were aggregated to the least extent (see the number of food groups in Table 1 and in Supplementary Section I under “Supplemental data” in the online issue).
In the WS, factor loading values for yogurt and carrots are presented for the foods groups high-fat dairy products and dark-yellow vegetables, respectively. Of the dairy products, only the NHS collapsed cheese and milk, and only the WS separated yogurt from the other dairy food groups.