Table 2.
A posteriori defined dietary derived from principal component analysis
| Food groups | “Traditional” pattern | “Carnivore” pattern | “Health Conscious” pattern |
|---|---|---|---|
| Whole grain products | a | a | 0.76 |
| Refined grain products | 0.24 | a | −0.44 |
| Lean dairy products | a | a | 0.27 |
| Fat dairy products | a | a | a |
| Fruit | −0.25 | a | 0.42 |
| Vegetables | a | a | 0.50 |
| Legumes | 0.51 | a | a |
| Potatoes | 0.21 | 0.25 | 0.24 |
| Fried potatoes | 0.45 | a | a |
| Poultry | a | 0.48 | a |
| Unprocessed red meat | a | 0.65 | a |
| Processed meat | 0.33 | 0.60 | a |
| Meat alternatives | 0.24 | −0.63 | 0.21 |
| Eggs | 0.47 | a | a |
| Lean fish | a | a | a |
| Fatty fish | a | a | a |
| Readymade meals | a | a | a |
| Tea | a | a | 0.28 |
| Coffee | a | a | a |
| Water and diet soda | a | a | a |
| Sugar sweetened beverages | a | a | a |
| Alcohol | 0.41 | a | a |
| Sweet snacks | a | a | a |
| Savory snacks | 0.59 | 0.23 | a |
| Nuts | 0.26 | −0.21 | 0.39 |
| Vegetable oils and spreads | 0.20 | a | a |
| Animal fats | a | a | a |
| Soup, sauce, gravy and dressing | 0.32 | 0.22 | a |
| Eigenvalue | 2.8 | 2.2 | 1.5 |
| Explained variance (%) | 10.0 | 7.7 | 5.4 |
a Food groups with a factor loading between −0.20 and 0.20 were not shown