Table 2.
Dietary pattern factor loadings for all WHAP participants in 2012 (n = 224)
| Variable | High fat | Mediterranean | Junk food | Low fat |
|---|---|---|---|---|
| Eigenvalue | 3.03802 | 2.13623 | 1.80738 | 1.55595 |
| Variance | 2.15252 | 2.00648 | 1.58108 | 1.39511 |
| Proportion | 0.3164 | 0.2949 | 0.2324 | 0.2051 |
| Whole grains | 0.3668 | 0.2096 | 0.1387 | |
| Refined grains | 0.1598 | 0.1673 | 0.1247 | |
| Red meats | 0.5464 | 0.1128 | ||
| Processed meats | 0.7281 | |||
| Poultry | 0.4130 | 0.1302 | 0.1549 | |
| Takeaway foods | 0.2021 | −0.2543 | 0.3427 | |
| Fried fish | 0.4662 | 0.2473 | ||
| Other fish | 0.4029 | 0.3867 | ||
| Fried potatoes | 0.4195 | |||
| Other potato | 0.1803 | 0.1127 | 0.3143 | |
| Yellow or red vegetables | 0.1675 | 0.2594 | 0.1480 | 0.5034 |
| Legumes | 0.2923 | 0.3134 | ||
| Cruciferous vegetables | 0.2117 | −0.1027 | 0.4114 | |
| Leafy green vegetables | 0.5466 | |||
| Other vegetables | 0.1961 | 0.6869 | 0.1286 | |
| Tomato | −0.2459 | 0.2255 | ||
| Fresh fruit | −0.2786 | 0.3381 | 0.1887 | |
| Canned fruit | 0.1337 | |||
| Cakes, biscuits, sweet pastries | 0.6350 | |||
| Low-fat dairy products | −0.2222 | 0.5117 | ||
| Full-fat dairy products | 0.1754 | 0.1255 | −0.4775 | |
| Soya milk | 0.1843 | −0.1101 | ||
| Confectionery | −0.1195 | 0.2484 | 0.5211 | |
| Added sugar | 0.1263 | 0.4327 | ||
| Crisps | 0.1405 | 0.1229 | ||
| Nuts | 0.4485 | 0.1703 | ||
| Eggs | 0.1083 | 0.1448 | ||
| Fruit juice | −0.1134 | |||
| Saturated spreads | −0.2113 | |||
| Unsaturated spreads | 0.2165 | |||
| Alcohol–beer | 0.1540 | −0.1618 | −0.1272 | |
| Alcohol–wine | 0.1345 | 0.1586 | −0.2868 |
Rotated factor loadings for iterated principal factor analysis with oblique promax rotation. Blanks represent absent loadings (<0.1). Alcohol–spirits not shown due to not loading (>0.1) on any factor.