TABLE 3.

Factor loadings for foods associated with each dietary pattern in split samples of 361 African Americans in the North Carolina Colon Cancer Study

“Western-Southern” Pattern			“Fruit-Vegetable” Pattern			“Metropolitan” Pattern
	Sample	Sample		Sample	Sample		Sample	Sample
Food	1a	2b	Food	1	2	Food	1	2
Pork chops or ham steaks	0.54	0.47	Milk on cereal	0.47	0.31	Broccoli	0.55	0.60
Fried chicken	0.51	0.33	Bananas	0.45	0.40	Tossed salad	0.50	0.50
Hamburgers, cheeseburgers	0.51	0.45	Sweet potatoes, yams	0.45	0.38	Spinach (cooked or raw)	0.50	0.55
French fries and fried   potatoes	0.50	0.46	Corn	0.44	0.32	Pasta salad, other pasta   without tomato sauce	0.49	0.48
Sausage, including breakfast,   Italian, Polish	0.48	0.47	Green peas	0.44	0.27	Carrots or mixed vegetables   containing carrots	0.47	0.38
White bread (including   French or Italian bread,   including sandwiches)	0.45	0.42	Apples, applesauce	0.41	0.45	Cauliflower or Brussels   sprouts	0.47	0.46
Ketchup, salsa, taco sauce	0.44	0.25	Prunes, prune juice	0.40	0.25	Other fish (not fried)	0.44	0.41
Cheese dishes without tomato   sauce like macaroni and   cheese	0.44	0.40	Cantaloupe, honeydew	0.38	0.36	Alfalfa sprouts, including on   sandwiches	0.40	0.27
Meat loaf, hamburger helper	0.42	0.43	Cole slaw, cabbage	0.38	0.21	Shellfish (shrimp, crab,   lobster, not fried)	0.40	0.31
Eggs (any meal)	0.42	0.39	Other beans such as baked,   butter, pintos, kidney, or   blackeyed peas (not   including soup)	0.37	0.35	Yogurt, frozen yogurt (regular   or low fat)	0.35	0.48
Hot dogs or franks	0.39	0.32	Collards or cooked salad   greens, kale, mustard   greens, turnip greens	0.35	0.48	Apple or grape juice	0.35	0.22
Beef stew or pot pie with   carrots or other vegetables	0.38	0.35	String beans, green beans	0.35	0.41	Tuna, tuna salad, tuna   casserole	0.35	0.30
Fried fish, fried shellfish    (shrimp, oysters or   scallops) or fish sandwich	0.37	0.23	Other cold cereals, such as   Corn Flakes or Cheerios	0.34	0.21	Oysters, clams or mussels    (not fried)	0.33	0.31
Meat gravies made with meat   drippings	0.37	0.42	Watermelon (in season)	0.32	0.25	Salad dressings and   mayonnaise (regular or   low fat)	0.32	0.40
Bacon	0.36	0.36	Vegetable soups with carrots   or tomatoes such as   vegetable beef or tomato   soup	0.27	0.40	Dark bread, such as whole   wheat, rye, pumpernickel	0.28	0.29
Chocolate candy, candy bars	0.36	0.50	Peaches, apricots, nectarines    (fresh, in season)	0.26	0.21	Other soups like chicken   noodle, mushroom,   Cup-a-Soup, Ramen	0.26	0.25
Doughnuts, pastry	0.35	0.42	Cooked cereals like oatmeal,   oat bran, or grits	0.23	0.21	Cottage cheese	0.25	0.29
Rice, or dishes made with rice	0.34	0.20				Tofu, bean curd	0.24	0.20
Spaghetti, lasagna, other pasta   with tomato or meat sauce	0.32	0.33				Decaffeinated coffee	0.22	0.16
Pork roast	0.30	0.46				Grapefruit (not including   juice)	0.19	0.37
Ham, bologna, salami, and   other lunch meats (regular or   made with turkey)	0.30	0.30				Chili with beans (with or   without meat)	0.17	0.32
Liver (including chicken livers)	0.25	0.41
Beef steaks	0.25	0.39
Beef roast (including   sandwiches)	0.24	0.35
Pumpkin, sweet potato pie,   squash pie	0.24	0.32
Biscuits, muffins (including   fast foods)	0.23	0.30
Cookies or cake (regular or   low fat)	0.20	0.30
Margarine on bread or rolls,   muffins, cornbread, grits, etc.	0.18	0.30
Other pies or cobblers	0.16	0.27
% variance	6.3	6.0		5.3	4.1		5.1	4.9
Coefficient alpha	0.80	0.78		0.71	0.66		0.73	0.73

^aN = 361.

^bN = 361.