Table I.

Food group loadings for two dietary patterns identified from food-frequency questionnaire data of 188 men.

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.