Table 2.
Factor analysis for patterns identified (Factor-loading matrix).
| Factor 1: The Vegetable pattern |
Factor 2: The Meat pattern |
Factor 3: The Traditional Japanese pattern |
|
|---|---|---|---|
| Radish, Turnip | 0.72 | 0.12 | 0.08 |
| Carrot, Pumpkin | 0.71 | 0.01 | 0.00 |
| Vegetables with light green leaves | 0.64 | 0.25 | -0.10 |
| Salt intake | 0.59 | 0.16 | 0.11 |
| Vegetable with green leaves | 0.56 | 0.19 | -0.06 |
| Seaweed | 0.53 | 0.15 | 0.04 |
| Potato | 0.52 | 0.00 | 0.22 |
| Mushroom | 0.51 | 0.17 | -0.12 |
| Soy product | 0.51 | 0.03 | 0.34 |
| Tomato | 0.49 | 0.01 | -0.03 |
| Fish | 0.36 | 0.26 | 0.05 |
| Egg | 0.21 | 0.20 | 0.13 |
| Pork, beef, ham, liver | 0.08 | 0.68 | 0.09 |
| Chicken | 0.04 | 0.61 | 0.19 |
| Shellfish, Cuttlefish, Octopus, Shrimp | 0.13 | 0.53 | -0.05 |
| Noodle | 0.22 | 0.43 | -0.12 |
| Coffee | 0.11 | 0.33 | -0.01 |
| Coke | -0.09 | 0.31 | 0.12 |
| Milk | 0.22 | -0.25 | 0.15 |
| Pickled vegetable | 0.22 | 0.24 | 0.09 |
| Black tea, Oolong tea | 0.08 | 0.14 | -0.08 |
| Miso soup | 0.17 | 0.07 | 0.72 |
| Rice | -0.04 | 0.12 | 0.69 |
| Natto (fermented soybeans) | 0.37 | -0.05 | 0.43 |
| Persimmon, Strawberry, Kiwi | 0.29 | -0.01 | -0.41 |
| Citrus | 0.35 | -0.07 | -0.39 |
| Green tea | 0.13 | -0.03 | 0.31 |
| Percentage of variance (%) | 15.5% | 7.3% | 7.2% |
Data for 877 subjects from the FFQ
Data highlighted in bold