Table 1. Percentages of participants consuming each of 30 food groups by dietary pattern (DP) with importance factor*.
| Food group† | DP1: High Red Meat | DP2: Low Meat | DP3: High Butter | Importance factor (IF) |
|---|---|---|---|---|
| n = 277 | n = 260 | n = 256 | range: 0–1 | |
| Fruits | 71.1% | 88.8% | 77.3% | 0.06 |
| Vegetable | 90.6% | 72.7% | 89.5% | 0.09 |
| Potato and potato dishes | 95.3% | 58.1% | 90.6% | 0.31 |
| Legumes | 54.2% | 15.0% | 49.6% | 0.22 |
| Nuts | 2.2% | 11.2% | 8.6% | 0.04 |
| Refined grains and cereal products | 84.5% | 74.6% | 85.9% | 0.03 |
| Whole grains and cereal products | 84.8% | 89.6% | 76.6% | 0.04 |
| Fish and sea food | 27.4% | 45.8% | 29.7% | 0.05 |
| Red meats and meat dishes | 88.4% | 44.6% | 68.8% | 0.26 |
| Bacon and ham | 46.2% | 44.2% | 58.6% | 0.03 |
| Poultry | 41.2% | 23.8% | 35.9% | 0.04 |
| Processed and other meats | 22.0% | 14.6% | 27.0% | 0.03 |
| Eggs | 32.9% | 45.4% | 38.7% | 0.02 |
| Soups | 19.5% | 33.1% | 18.0% | 0.04 |
| Butter | 7.9% | 33.8% | 98.4% | 1.00 |
| Saturated fat spreads and margarine | 24.9% | 17.3% | 7.8% | 0.06 |
| Unsaturated fat spreads and oils | 70.0% | 60.8% | 5.5% | 0.56 |
| Gravy | 54.6% | 5.8% | 44.1% | 0.34 |
| Low fat dairy | 58.8% | 70.8% | 43.0% | 0.09 |
| High fat dairy | 53.1% | 77.3% | 60.5% | 0.08 |
| Preserves and syrups | 45.5% | 62.7% | 51.2% | 0.04 |
| Chocolate | 28.5% | 39.6% | 30.1% | 0.02 |
| Biscuits and cakes | 84.1% | 83.5% | 86.3% | <0.02 |
| Deserts and sweets | 68.6% | 63.1% | 62.9% | <0.02 |
| Snacks and savouries | 17.3% | 46.2% | 29.3% | 0.11 |
| Tea | 94.9% | 91.2% | 93.0% | <0.02 |
| Coffee | 40.4% | 70.4% | 40.6% | 0.14 |
| Alcohol | 23.5% | 44.2% | 35.2% | 0.06 |
| Hot drinks | 12.3% | 16.8% | 11.7% | <0.02 |
| Soft sugary drinks | 41.2% | 31.5% | 39.1% | <0.02 |
*DP were derived using the SPSS Two-Step clustering of 30 food groups (coded as binary variable: absence or presence of food group). Seven hundred and ninety-three participants had complete dietary data and were used in cluster analysis.
†Eight food groups contributing the most to dietary pattern separation are indicated in bold.