Table 2.

Principal component analysis coefficients for dietary patterns 1, 2, and 3 for the Food Frequency Questionnaire data.

FOOD OR FOOD GROUP	PATTERN 1 ‘PROCESSED’	PATTERN 2 ‘MEAT & RICE’	PATTERN 3 ‘TRADITIONAL’
Fruit juices	0.012	0.165*	0.027
Fizzy drinks and squash	0.095	0.205*	0.144
Sugar-free drinks	0.187*	−0.063	0.113
Tea or coffee with sugar	0.132	−0.067	0.126
White or brown rice	−0.095	0.214*	0.021
Basmati rice	−0.139	0.257*	0.034
Pasta and noodles	0.327*	0.055	−0.054
New potatoes	0.332*	0.037	0.044
Old potatoes	0.337*	0.059	0.120
Chocolate	0.302*	−0.018	−0.035
Cereal bars	0.163*	−0.073	−0.184*
Biscuits and cookies	0.300*	−0.058	−0.114
Cakes and pastries	0.289*	0.124	−0.036
Sweets	0.241*	−0.012	0.089
Fresh fruit	0.039	−0.140	−0.205*
Red meat	0.004	0.476*	−0.051
Poultry	−0.021	0.464*	−0.045
Processed meat	0.138	0.408*	−0.033
Meat products	0.129	0.031	0.130
Fish	0.014	0.123	0.053
Battered fish	0.219*	0.074	0.006
Sugar added to cereals	−0.000	−0.023	0.041
White bread	0.095	−0.084	0.405*
Wholegrain bread	0.057	0.085	−0.403*
Full-fat milk	−0.045	0.158*	0.211*
Reduced-fat milk	0.130	−0.210*	−0.198*
Full-fat cheese	0.300*	−0.070	−0.023
Reduced-fat cheese	−0.095	−0.055	−0.046
Refined breakfast cereals	0.011	−0.177*	0.283*
Wholegrain breakfast cereals	0.078	0.020	−0.330*
Butter/spread	0.089	−0.034	0.294*
Reduced-fat butter/spread	0.017	0.071	−0.337*
Variation explained (%)	10.3	9.0	8.4

^*Note: Coefficients of 0.15 or greater in absolute value.