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. Author manuscript; available in PMC: 2010 Apr 22.
Published in final edited form as: Am J Clin Nutr. 2007 Jun;85(6):1615–1625. doi: 10.1093/ajcn/85.6.1615

Appendix B.

Food group statistics for primary dietary patterns empirically derived by reduced rank regression (RRR) in 5089 men and women from the Multi-Ethnic Study of Atherosclerosis

RRR factor 1
Correlation coefficient1 Regression coefficient2 Contribution to total
score variance3
%
Food groups with positive correlations4
    Fats and oils5 0.39 0.26 10.2
    Processed meat5 0.36 0.25 9.0
    Nondiet soda5 0.35 0.24 8.4
    Potatoes5 0.31 0.17 5.2
    Beans5 0.23 0.20 4.6
    Sweet breads 0.27 0.16 4.4
    Poultry 0.20 0.21 4.1
    Meal-replacement drinks 0.20 0.19 3.9
    Sweet extras 0.25 0.14 3.5
    Tomatoes 0.19 0.16 3.0
    Chicken, tuna, and egg salads 0.18 0.13 2.3
    Cheeses and cheese and cream sauce 0.26 0.073 1.9
    Cottage and ricotta cheese 0.14 0.11 1.5
    Cream-based soup 0.16 0.094 1.5
    Fried potato 0.16 −0.084 1.4
    Refined grains 0.044 −0.24 1.1
    Yogurt 0.11 0.086 1.0
    Fruit juice 0.12 0.059 0.68
    Ice cream 0.18 0.032 0.58
    Salty snacks 0.11 −0.044 0.49
    Pasta and potato salads 0.17 0.024 0.41
    Eggs and omelets 0.10 −0.040 0.40
    Diet soda 0.063 0.059 0.37
    Low-fat milk 0.052 0.064 0.33
    Pizza 0.018 −0.15 0.38
    Red meat 0.017 −0.12 0.21
    Desserts 0.20 −0.00084 0.17
    Coffee 0.012 −0.11 0.13
    Whole milk 0.13 0.0070 0.091
    Hot chocolate 0.087 0.010 0.084
    Fruit 0.0056 0.095 0.053
    Avocados and guacamole 0.031 −0.012 0.039
Food groups with negative correlations4
    Cruciferous vegetables5 −0.51 −0.22 11.0
    Dark-yellow vegetables −0.42 −0.23 9.7
    Soy foods and beverages5 −0.40 −0.23 9.0
    Fish5 −0.25 −0.20 4.9
    Other alcohol5 −0.21 −0.24 4.9
    Beer −0.11 −0.29 3.2
    Seeds, nuts, and peanut butter −0.15 −0.18 2.8
    Other vegetables −0.20 −0.054 1.1
    Whole grains −0.073 −0.15 1.1
    Tea −0.16 −0.043 0.70
    Other soups −0.073 −0.072 0.53
    High-fat Chinese dishes −0.17 −0.018 0.30
    Green leafy vegetables −0.061 −0.030 0.18
    Coffee and tea creamers −0.0044 −0.084 0.037
    Low-fat dairy desserts −0.040 −0.00085 0.0033
1

Values are unadjusted Pearson correlation coefficients between each food group and RRR dietary pattern score.

2

Values are standardized β regression coefficients between each food group (servings/d) and the RRR dietary pattern score. Food groups were standardized to a mean of 0 and an SD of 1 and regressed on the continuous dietary pattern score variable.

3

Percentage of total variance in RRR dietary pattern score explained by each food group = Pearson correlation coefficient × standardized β regression coefficient (column 1 value × column 2 value × 100).

4

Food groups are listed in descending order according to the percentage of variation explained by RRR dietary pattern score. Food groups with positive correlation coefficients and negative correlation coefficients are listed separately.

5

Food groups contributing the most to each dietary pattern score (based on percentage explained score variance).