Table 1.

Factor loading¹ for high-loading items (≥0.40)² on the two dietary patterns

	‘Whole food' pattern	‘Processed food’ pattern
Leafy vegetables	0.68	–
Other vegetables	0.67	–
Cruciferous vegetables	0.57	–
Tomatoes	0.55	–
Fruits	0.53	–
Fish	0.46	–
Salad dressing	0.43	–
Peas and dried legume	0.42	–
Desserts/biscuits	–	0.55
Chocolate and sweets	–	0.50
Fried food	–	0.49
Processed meats	–	0.46
Quiche/pie	–	0.45
Margarine	–	0.44
Refined grain	–	0.41
High-fat dairy products	–	0.41
Condiments	–	0.41

¹The two dietary patterns were identified using principal component analysis. Factor loadings issued from orthogonal rotation represent the correlation between the factors and individual items from the food group.

²The factor score for each pattern was calculated by summing intakes of the 37 predefined food groups (see Appendix 1) weighted by their factor loadings. In order to simplify interpretation of the two patterns, values <0.40 were not listed in the table.