Table 1. Principal component analysis scores for the 22 food groups of the major dietary patterns*.
| Food group | Factor 1 (vegi-fruit dietary pattern) | Factor 2 (meat-processed dietary pattern) |
|---|---|---|
| Dark-colored vegetables | 0.78537 | -0.09236 |
| Light-colored vegetables | 0.75728 | -0.06343 |
| Fruits | 0.57054 | -0.06073 |
| Vegetables with added oil/fats | 0.52376 | 0.14654 |
| Root crops | 0.46194 | 0.22848 |
| Legumes/soy products | 0.38460 | 0.31485 |
| Seafood | 0.32963 | 0.32595 |
| Whole grains | 0.32733 | 0.09006 |
| Dairy products | 0.32596 | 0.13037 |
| Milk | 0.31351 | -0.10316 |
| Deep-fried foods | 0.04393 | 0.61730 |
| Preserved and processed foods | 0.01407 | 0.59198 |
| Soy sauce or other dips | -0.02304 | 0.53600 |
| Organ meats | 0.05869 | 0.50678 |
| Meats | 0.16439 | 0.50382 |
| Fried rice and flour products | 0.12716 | 0.46757 |
| Sugary drinks | -0.07294 | 0.46370 |
| Instant noodles | -0.10832 | 0.41846 |
| Eggs | 0.20240 | 0.40557 |
| Bread | 0.23219 | 0.32215 |
| Jam/honey | 0.17134 | 0.31368 |
| Rice and flour products | 0.24859 | 0.21069 |
*The values in bold indicate factors above the threshold (0.30) used in the classification of dietary patterns.