Table 1.
Factor loadings and dietary patterns derived from principal component analysis of food frequency questionnaire data
| Food Groups | Factor I Western dietary pattern |
Factor II Prudent dietary pattern |
|---|---|---|
| Milk | −0.045 | 0.380 |
| Dairy products | 0.166 | 0.377 |
| Eggs | 0.502 | 0.112 |
| Meat | 0.531 | 0.131 |
| Organ meats | 0.500 | 0.110 |
| Legumes/soy products | 0.306 | 0.390 |
| Seafood | 0.316 | 0.363 |
| Light-colored vegetables | −0.039 | 0.799 |
| Dark-colored vegetables | −0.057 | 0.831 |
| Fruit | −0.014 | 0.521 |
| Vegetables with oil/dressing | 0.261 | 0.524 |
| Rice/flour products | 0.381 | 0.143 |
| Whole grains | 0.071 | 0.228 |
| Root crops | 0.201 | 0.369 |
| Refined dessert | 0.319 | 0.131 |
| Jam/honey | 0.382 | 0.108 |
| Sugary drinks | 0.542 | −0.098 |
| Rice/flour cooked in oil | 0.436 | 0.066 |
| Deep-fried food | 0.619 | 0.044 |
| Instant noodle | 0.392 | −0.083 |
| Processed food | 0.586 | 0.036 |
| Sauce | 0.526 | 0.071 |