Table 1.

Factor‐loading matrix for the three dietary patterns identified among the 140 Japanese women who participated in this IVF study^a

	Factor 1Vegetables and seafood	Factor 2Western	Factor 3Rice and miso soup
Green and dark yellow vegetables	0.72	0.27	−0.02
Mushroom	0.67	0.26	−0.05
Seasonings	0.65	0.24	0.06
Fish	0.63	−0.28	0.07
Other vegetables	0.56	0.34	−0.07
Sea products	0.53	−0.46	0.03
Shellfish	0.52	−0.38	−0.20
Seaweeds	0.51	−0.11	0.22
Soy products	0.45	0.15	0.07
Chicken	0.38	0.30	0.17
Salad vegetables	0.36	0.33	−0.31
Potatoes	0.28	0.09	−0.23
Confectioneries	−0.27	0.03	−0.21
Soft drinks	−0.34	0.12	−0.10
Fats and oils	0.29	0.47	−0.35
Sugar	0.15	0.47	0.07
High fat milk	−0.04	0.39	−0.04
Black and Oolong tea	0.02	0.35	0.23
Red meats	0.02	0.31	−0.07
Fruit	0.21	0.23	0.12
Green tea	−0.03	0.23	−0.16
Eggs	0.13	0.19	−0.19
Pickled vegetables	0.09	0.18	−0.04
Low fat milk	0.00	−0.08	0.07
Alcoholic beverages	0.07	−0.64	−0.10
Cooked rice	−0.38	0.03	0.74
Miso soup	−0.07	0.02	0.58
Noodles	−0.09	−0.17	−0.21
Fruit and vegetable juice	−0.04	0.17	−0.29
Ice cream	−0.06	0.10	−0.31
Coffee	−0.10	0.00	−0.34
Processed meats	−0.09	−0.07	−0.38
Breads	−0.22	−0.08	−0.48
Percentage of variance	12.3%	7.5%	6.7%

^aAbsolute values <‐0.25 or >0.25 are represented in bold.