Table 2.
Factor loadings for food groups in dietary pattern analysis.
| Food groups | Dietary Patterns Identified by principal component analysis | |
|---|---|---|
| Healthy | Unhealthy | |
| (factor 1) | (factor 2) | |
| Red meat | 0.263 | 0.234 |
| Processed meat | — | 0.369 |
| White fish and shellfish | — | 0.224 |
| Oily fish | 0.375 | — |
| Refined grains | — | 0.302 |
| Wholegrains | — | 0.385 |
| Potatoes | — | 0.359 |
| Chips | — | 0.511 |
| Crisps | — | 0.554 |
| Pizza | 0.297 | — |
| Low-fat dairy | 0.305 | — |
| High-fat dairy | — | 0.466 |
| Eggs | — | 0.356 |
| Dressings | 0.29 | 0.382 |
| Desserts | — | 0.436 |
| Chocolate | — | 0.252 |
| Sugars and sweets | — | 0.415 |
| Nuts | 0.386 | — |
| Soups | — | 0.452 |
| Alcohol | — | 0.482 |
| Fruit | 0.517 | — |
| Vegetables | 0.558 | 0.243 |
| Lutein-/zeaxanthin rich vegetables | 0.714 | — |
| Green leafy vegetables | 0.696 | — |
| Legumes | 0.429 | — |
| Alliums | 0.59 | — |
| Tomato | 0.454 | — |
| Refined breakfast cereal | — | 0.256 |
| Wholegrain breakfast cereal | 0.274 | — |
Factor loadings under 0.2 were suppressed to highlight the main food groups in each factor.