TABLE 1.
Dietary pattern factor loadings in the Black Women's Health Study, 1995 and 20011
1995 |
2001 |
|||
Food or food groups | Vegetables/fruitpattern | Meat/fried foods pattern | Vegetables/fruitpattern | Meat/fried foods pattern |
Noncruciferous vegetables | 0.762 | 0.02 | 0.742 | −0.29 |
Cruciferous vegetables | 0.632 | 0.09 | 0.672 | −0.16 |
Fruit | 0.552 | −0.15 | 0.532 | −0.36 |
Beans | 0.482 | 0.03 | 0.432 | −0.12 |
Tomatoes | 0.462 | 0.11 | 0.422 | −0.19 |
Fish (not fried) | 0.442 | −0.10 | 0.482 | −0.23 |
Rice | 0.342 | −0.01 | 0.29 | −0.01 |
Whole grains | 0.302 | −0.35 | 0.24 | −0.39 |
Orange or grapefruit juice | 0.302 | −0.02 | 0.21 | −0.18 |
Potatoes (not fried) | 0.29 | 0.22 | 0.372 | 0.23 |
Poultry (not fried) | 0.28 | −0.25 | 0.13 | −0.28 |
Soup | 0.28 | −0.04 | 0.28 | −0.09 |
Low-fat mayonnaise, salad dressing | 0.24 | −0.11 | 0.322 | −0.34 |
Chili | 0.24 | 0.18 | 0.27 | 0.09 |
Cereals | 0.21 | −0.12 | 0.302 | −0.14 |
Pasta | 0.21 | −0.22 | 0.18 | 0.02 |
Low-fat dairy | 0.14 | −0.42 | 0.08 | −0.36 |
Red meat | −0.27 | 0.532 | 0.14 | 0.612 |
Processed meat | −0.22 | 0.492 | 0.15 | 0.542 |
Regular mayonnaise, salad dressing | 0.14 | 0.462 | 0.28 | 0.15 |
French fries | −0.17 | 0.452 | 0.08 | 0.502 |
Fried chicken | −0.19 | 0.442 | 0.07 | 0.502 |
Butter, margarine | 0.13 | 0.362 | 0.05 | 0.25 |
Eggs | −0.01 | 0.312 | 0.25 | 0.18 |
Fried fish | 0.06 | 0.29 | 0.28 | 0.29 |
Alcohol | 0.04 | 0.23 | 0.11 | 0.12 |
Organ meats (liver) | 0.08 | 0.20 | 0.23 | 0.17 |
Salty snacks | −0.20 | 0.15 | −0.07 | 0.29 |
Refined grains | −0.16 | 0.13 | −0.05 | 0.372 |
High-fat dairy | −0.23 | 0.10 | −0.04 | 0.27 |
Sugar-sweetened soft drinks | −0.39 | 0.09 | −0.19 | 0.342 |
Sweets | −0.38 | −0.11 | −0.17 | 0.19 |
Tea, coffee | 0.08 | −0.07 | 0.16 | 0.07 |
Nuts | 0.02 | −0.03 | 0.07 | −0.11 |
Sugar-sweetened fruit drinks | 0.01 | −0.02 | −0.01 | 0.05 |
Dietary patterns were derived by using factor analysis.
Factor loading ≥0.30.