Table 3.
Factor loading for dietary patterns obtained in factor analysis (n = 229). São Paulo.
| Dietary Patterns | ||
|---|---|---|
| Food Itens | Traditional | Dual |
| Beans and Legumes | 0.74 | −0.07 |
| Rice | 0.65 | −0.11 |
| Coffee, teas | 0.54 | −0.26 |
| Sugar | 0.53 | 0.07 |
| Butter and margarine | 0.45 | −0.27 |
| Beef | 0.40 | 0.10 |
| Cookies | 0.35 | 0.10 |
| Pastry, sandwiches | −0.45 | −0.08 |
| Breads, toasts, crackers | −0.31 | 0.32 |
| Chocolate powder | −0.02 | 0.66 |
| Vegetables | 0.10 | 0.56 |
| Whole milk | 0.24 | 0.56 |
| Salad dressing | 0.84 | 0.50 |
| Cheeses | −0.25 | 0.47 |
| Processed meats and Cold cuts | −0.01 | 0.35 |
| Candies | −0.14 | 0.31 |
| Juices | 0.06 | 0.30 |
| White meat | 0.18 | 0.28 |
| Fruits | 0.10 | 0.24 |
| Sodas | −0.11 | 0.20 |
| Semi-skimmed and skimmed milk | −0.08 | 0.19 |
| Natural flavorings | 0.23 | 0.18 |
| Sauces | 0.04 | 0.12 |
| Eggs | 0.14 | 0.10 |
| Snacks | 0.01 | 0.07 |
| Ice cream | −0.04 | 0.06 |
| Cakes and pies | −0.167 | 0.06 |
| Yogurt and dairy products | −0.13 | −0.02 |
| Pork meat | 0.03 | −0.05 |
| Pasta | 0.01 | −0.09 |
| % Explained Variance | 9.02 | 8.06 |
| Accumulative % | 9.02 | 17.08 |
Factor loadings ≥|0.30| were considered significant.