Table 4.

Food group components of the Unhealthy Eating Index (the first dietary pattern) and corresponding loadings, ACLS 1987–99

		RRR using 18 food groups			RRR using 6 key food groups only
Food group	Food group contents	Standardized parameter score (loading)	Pearson correlation with dietary pattern score	Explained proportion of score variationa (%)	Standardized parameter score (loading)	Pearson correlation with dietary pattern score	Explained proportion of score variationa (%)
Red meat	Cooked meat from beef, pork, veal, lamb and game	0.50	0.69	25.00	0.57	0.77	32.74
Added fat	Added butter, margarine, oils and dressings	0.37	0.51	13.69	0.42	0.57	17.86
White potato products	White potatoes including such things as french fries and mashed potatoes	0.35	0.48	12.25	0.40	0.54	16.33
Non-whole grains	All grain products that are enriched, unenriched, or fortified (e.g. white bread, white pasta, cereals)	0.31	0.42	9.61	0.35	0.47	12.50
Processed meat	Frankfurters, sausages and luncheon meats	0.25	0.34	6.25	0.28	0.38	7.99
Non-citrus fruit	All fruit except for citrus (lemon, lime, orange, grapefruit)	−0.31	−0.43	9.61	−0.35	−0.48	12.58
Total				76.41			100

^aCalculated as the square of the standardized parameter score multiplied by 100%.