Table 1.

Top and bottom 10th percentile of PC loadings for given food categories

Food Category	PC1	PC2	PC3	PC4	PC5	PC6	PC7	PC8	PC9	PC10
Low-fat Dairy	0.055	.	.	.	− 0.475	0.312	− 0.266	.	.	.
High-fat Dairy	.	.	0.318	.	.	.	0.282	.	.	.
Non-dairy Cream	.	.	.	−0.354	.	−0.227	.	− 0.266	.	.
Meal Replacement	.	.	−0.213	.	.	.	.	.	.	.
Red Meats	.	.	0.298	.	.	.	.	.	0.222	−0.286
Processed Meats	.	.	.	.	.	.	.	.	0.189	.
Organ Meats	0.239	.	−0.19	.	.	.	.	.	.	.
Poultry	.	.	.	.	.	.	−0.164	0.334	.	−0.367
Fish	0.211	.	.	.	.	.	.	0.206	.	−0.245
Eggs	.	.	.	.	.	.	.	.	0.233	.
Soups	.	.	.	.	.	.	.	.	.	.
Refined Grains	.	.	0.376	.	.	.	.	.	.	.
Sweets	0.059	.	0.306	−0.365	−0.271	.	.	.	−0.237	.
Snacks	.	.	.	.	.	.	.	0.188	.	0.293
Nuts	.	.	.	.	.	.	.	.	.	0.365
Whole Grains	.	.	.	.	−0.413	.	.	.	.	.
Fruit	.	0.335	.	.	.	.	.	.	.	.
Juice	.	.	.	0.163	.	.	0.25	−0.234	.	−0.273
Legumes	.	.	.	.	.	−0.21	.	.	.	.
Chili Peppers	0.237	.	.	.	.	.	.	.	.	.
Potatoes	.	.	.	.	.	.	.	.	.	0.176
Green, leafy vegetables	.	0.302	.	.	0.236	.	.	.	.	.
Dark-yellow Vegetables	.	0.248	.	.	.	.	.	.	.	.
Tomatoes	.	.	.	0.166	.	.	.	.	−0.283	.
Other Vegetables	.	0.34	.	.	0.23	.	.	.	.	.
Margarine	.	.	.	.	−0.254	− 0.211	− 0.394	− 0.227	.	0.308
Butter	.	.	.	.	.	.	0.499	.	0.358	.
Salad Dressings	.	.	.	.	0.228	.	.	.	.	.
Coffee	0.068	.	.	−0.592	.	.	.	− 0.318	.	.
Tea	.	.	.	−0.273	.	−0.372	.	0.404	−0.436	.
Liquor	.	−0.202	− 0.16	.	.	0.241	.	.	.	.
Fruit Juices	.	.	.	0.224	.	.	0.273	.	−0.273	.
Soft Drinks	0.047	−0.238	.	0.14	.	.	−0.283	.	.	.
Beer	.	−0.208	.	.	0.198	0.377	.	.	.	.
Wine	.	.	−0.221	.	.	0.276	.	.	.	.
Gravy	0.215	− 0.188	.	.	.	.	.	.	.	.

Note: food categories were based on those used by Kerver et al. [6]