Table I.
Food groupa | ‘Prudent ’b | ‘Western’ |
---|---|---|
Processed meat | — | 0.54 |
Red meat | — | 0.56 |
Fish | 0.57 | — |
Chicken | 0.54 | — |
Butter | — | 0.50 |
High fat dairy | — | 0.44 |
Fruit | 0.78 | — |
Cruciferous vegetables | 0.72 | — |
Yellow vegetables | 0.48 | — |
Tomatoes | 0.62 | — |
Leafy green vegetables | 0.75 | — |
Legumes | 0.64 | — |
Potatoes | — | 0.56 |
French fries | — | 0.62 |
Other vegetables | 0.73 | — |
Whole grains | 0.52 | — |
Refined grains | — | 0.57 |
Pizza | — | 0.56 |
Snacks | — | 0.55 |
High-energy drinks | — | 0.56 |
Mayonnaise | — | 0.42 |
Sweets | — | 0.57 |
Variance explained | 16.6% | 9.3% |
aFood groups not included in the table are organ meat, margarine, low-fat dairy, liquor, wine, beer, tea, coffee, fruit juice, cold breakfast cereal, nuts and nut butters, low-energy drinks, olive oil and vinegar, creams, condiments due to loading factors less than or equal to |0.4| for both dietary patterns.
bPrincipal components analysis was used as an extraction method in which the factor loading of a food group represents the contribution of that food group to the factor identified.