Table 3.
Food groups which were strongly associated with RBC aggregation-related dietary pattern scores identified by using an RRR.
| Food Group | Explained Variation (%) | Factor Loading * |
|---|---|---|
| Noodles | 12.66 | 0.38 |
| Deep-fried foods | 6.78 | 0.28 |
| Steamed/boiled/raw foods | 10.43 | −0.34 |
| Dairy products | 7.73 | −0.30 |
| Orange/red/purple vegetables | 7.49 | −0.29 |
| White/light-green vegetables | 5.39 | −0.25 |
| Seafood | 4.13 | −0.22 |
| Rice | 3.74 | −0.21 |
| Total explained variation (%): | 58.37 |
* Factor loadings are correlations between food groups and the first dietary pattern scores (correlation coefficient for the RRR-derived pattern ≥ |0.20|). RRR: reduced rank regression.