Table 2.

Factors identified applying the NMF method to the INCA2 study data (n = 1678) and loadings of protein food subgroups (%) on the factors.

Processed Meat		Poultry		Pork		Traditional
Protein Food Subgroup	Loading (%)	Protein Food Subgroup	Loading (%)	Protein Food Subgroup	Loading (%)	Protein Food Subgroup	Loading (%)
Meat dishes 1	38.2	Poultry	83.8	Pork	62.1	Cheese	26.1
Lamb	13.2	Bread	4.6	Bread	11.0	Bread	25.1
Bread	12.8	Yogurts	3.0	Sausage	7.3	Fatty fish	9.3
Offal	10.3			Ham	3.1	Ham	7.3
Sausages	6.9			Pâté	2.9	Eggs	4.9
Cheese	6.9			Pasta	2.7	Sausage	4.7
						Natural yogurts	4.0
						Cream cheese	2.6
Milk		Take-Away		Beef		Fish
Protein Food Subgroup	Loading (%)	Protein Food Subgroup	Loading (%)	Protein Food Subgroup	Loading (%)	Protein Food Subgroup	Loading (%)
Milk	64.7	Pizza	23.2	Beef	69.1	Lean fish	38.6
Cocoa beverages	8.5	Other sandwiches	10.9	Bread	9.6	Veal	17.6
Yogurts	2.9	Burgers	10.7	Pasta	4.5	Wholemeal bread	8.6
Pasta dishes	2.9	Mixed salads	9.4	Ham	4.3	Natural yogurts	5.3
Cream cheese	2.7	Sandwiches	8.7	Sausages	3.3	Yogurts	4.0
		Pasta dishes	7.1	Yogurts	3.2	Cream cheese	3.3
		Cheese	5.2			Soups	2.7
		Pancakes	4.2
		Pasta	3.1
		Sausages	2.9

¹ Loading of protein food subgroup on the factor ≥2.5%.