Table 2.
Evaluation of food group factor loadings (correlation coefficients) of Iranian women in case-control study of gallstone disease in 2009-2010, Tehran, Iran*
| Food groups | Healthy dietary pattern | Unhealthy dietary pattern |
|---|---|---|
| Vegetables | 0.753 | - |
| Fruits | 0.640 | - |
| Low-fat dairy products | 0.549 | - |
| Vegetable oil | 0.468 | - |
| Nuts | 0.452 | - |
| Whole grains | 0.413 | - |
| Legumes | 0.388 | - |
| High-fat dairy products | 0.325 | - |
| Fruit juice | 0.2680 | - |
| Fish | 0.224 | - |
| Spice | 0.211 | - |
| Refined grain | - | 0.677 |
| Tea | - | 0.651 |
| Sugar | - | 0.614 |
| Red meat | 0.335 | 0.581 |
| Solid fat | - | 0.552 |
| Soft drinks | - | 0.425 |
| Baked potatoes | - | 0.371 |
| Snacks | - | 0.325 |
| Processed meats | - | 0.308 |
| Coffee | - | -0.304 |
| Egg | - | 0.297 |
| Pickles and sauerkraut | 0.440 | 0.475 |
| Salt | -0.308 | 0.280 |
| Variance explained (%) coefficient alpha | 13 | 9 |
*Values <0.2 are not shown for the purpose of simplicity