Table 1.

Factor loadings of food groups associated with inflammatory dietary pattern score.

Food group	Factor loadingsa,b
	Diet pattern scorec
Red meat	0.27
Poultry	0.15
Processed meats	0.25
Organ meats	0.03
Fish	−0.01
Refined grain	0.13
Whole grain	−0.47
Eggs	0.18
Butter	0.17
Margarine	−0.003
High-fat dairy	0.10
Low-fat dairy	0.08
Soya products	−0.06
Liqueurs/spirits	0.10
Wine	−0.23
Beer	0.11
Hot drinks	0.14
Fruits	0.08
Fruit juice	−0.22
Leafy vegetables	0.05
Cruciferous vegetables	0.18
Other vegetables	0.12
Tomatoes	0.10
Peas and dried legumes	0.25
Soup	0.10
Nuts	−0.18
Potatoes	0.11
Quiche/pie	0.03
Pizza/lasagne	−0.20
Fried food	0.25
Snacks	−0.09
Desserts/biscuits	−0.17
Chocolate and sweets	−0.001
Sugar beverages	0.12
Low-energy beverages	0.000
Condiments	0.07
Salad dressing	−0.22

^aFactor loadings represent the magnitude and direction of each food group's contribution to inflammatory diet pattern. A positive factor loading indicates an increased intake of the food group. A negative loading indicates less intake of the food group.

^bFactor loadings ≥0.25 or ≤−0.25 are shown in bold.

^cPatterns were derived with reduced rank regression with a biomarker (serum interleukin-6) in 1991–1993 and 1997–1999 as response variables and 37 food and food groups as independent variables.