Factor loading for three major dietary patterns at baseline, SMHS*
| Food or food group | Factor I (vegetable) |
Factor II (fruit) |
Factor III (meat) |
|---|---|---|---|
| Rice | 7 | −5 | −4 |
| Noodles, steamed bread, dumplings and other wheat foodstuffs |
4 | −6 | 17 |
| All kinds of desserts | −5 | 25 | 9 |
| Bread | −2 | 31 * | 6 |
| Pork chops | 0 | 8 | 24 |
| Pork ribs | 5 | 9 | 31 * |
| Pig’s feet | 2 | −1 | 36 * |
| Pig’s hamhock | −1 | −1 | 32 * |
| Fresh pork (fat) | 0 | −7 | 14 |
| Fresh pork (lean) | 10 | 8 | 27 |
| Fresh pork (mixture) | 5 | −2 | 34 * |
| Pig liver | 2 | −1 | 27 |
| Organ meat (heart, brain, tongue, tripe, intestine) | 3 | −4 | 33 * |
| Beef, lamb | 9 | 4 | 35 * |
| Eggs, duck eggs | 7 | 18 | 19 |
| Chicken | 6 | 18 | 40 * |
| Duck, goose | 8 | 15 | 36 * |
| Salt water fish | 19 | 14 | 31 * |
| Fresh water fish | 19 | 19 | 20 |
| Rice field eel or river eel | 6 | 8 | 32 * |
| Shrimp, crab, etc. | 16 | 26 | 30 |
| Conch, etc. | 10 | 5 | 24 |
| Fresh milk | 0 | 34 * | −1 |
| Soya milk, powdered soya milk | 6 | 6 | 6 |
| Bean curd | 24 | 3 | 23 |
| Fried bean curd, vegetarian chicken, bean curd cake and other kinds of bean products excluding fresh bean curd |
27 | 1 | 30 |
| Dried soyabeans | 11 | 8 | 13 |
| Mung bean, red beans and other dried beans | 10 | 20 | 7 |
| Soyabean sprouts | 22 | −1 | 29 |
| Mung bean sprouts | 21 | 0 | 27 |
| Greens, Chinese greens | 31 * | 7 | −1 |
| Spinach | 32 * | 1 | 17 |
| Green cabbage | 31 * | 6 | 3 |
| Chinese cabbage, bok choi cabbage | 35 * | 3 | 7 |
| Cauliflower | 35 * | 8 | 7 |
| Chinese celery | 39 * | 6 | 5 |
| Snow pea shoots | 29 | 11 | 11 |
| Eggplant | 37 * | 2 | 1 |
| Wild rice stems | 39 * | 6 | 8 |
| Asparagus lettuce | 34 * | 0 | 12 |
| Potatoes | 37 * | 9 | 8 |
| Wax gourd | 41 * | 13 | 0 |
| Cucumber | 40 * | 19 | 2 |
| Luffa | 33 * | 8 | 2 |
| Fresh mushrooms, fresh xianggu mushrooms | 32 * | 20 | 11 |
| Fresh red and green peppers | 34 * | −3 | 15 |
| Tomatoes | 40 * | 26 | 1 |
| Bamboo shoots | 31 * | 14 | 13 |
| Lotus roots | 26 | 13 | 3 |
| Head of garlic | 21 | 3 | 10 |
| Garlic and garlic shoots | 36 * | −8 | 15 |
| Onions | 30 | 7 | 8 |
| Chinese chives | 38 * | −6 | 14 |
| Green onions | 21 | 6 | 18 |
| White turnips | 34 * | 12 | 2 |
| Carrots | 25 | 16 | −2 |
| Baby soya beans | 37 * | 9 | 8 |
| Fresh peas | 29 | 14 | 9 |
| Fresh broad beans | 22 | 9 | 5 |
| Yard long bean | 45 * | 5 | 1 |
| Green beans (four-season beans) | 47 * | 11 | 2 |
| Hyacinth beans/snow peas (Dutch peas) | 35 * | 9 | 9 |
| Garland chrysamthemum | 35 * | 6 | 6 |
| Shepherd’s purse | 31 * | 10 | 12 |
| Clover | 33 * | 3 | 13 |
| Amaranth | 39 * | 5 | 4 |
| Apples | 14 | 48 * | −3 |
| Pears | 15 | 42 * | 0 |
| Tangerines, oranges, grapefruits | 14 | 50 * | 0 |
| Bananas | 8 | 35 * | −2 |
| Grapes | 13 | 39 * | 3 |
| Watermelon | 14 | 45 * | 0 |
| Peaches | 12 | 36 * | 1 |
| Other fruits (e.g., strawberries, cantaloupe) | 14 | 35 * | 1 |
| Black and white edible tree fungi | 5 | 9 | 1 |
| Dried xianggu mushrooms | 12 | 14 | 4 |
| Sea tangle | 19 | 7 | 10 |
| Sea laver | 11 | 9 | 9 |
| Milk powder | 1 | 6 | 0 |
| Preserved fruits | −2 | 20 | 7 |
| Peanuts | 11 | 10 | 13 |
*
Factor loadings>30; factor loadings are multiplied by 100 and rounded to the nearest integer