Table 1.
Factor loading matrix for major dietary patterns identified by factor analysis among the population
| Food Items | Factor 1 | Factor 2 | Factor 3 |
|---|---|---|---|
| Fruit with β-carotene | 0.666 | – | – |
| Other vegetables | 0.662 | – | – |
| Fruit with flavonoid | 0.631 | – | – |
| Dark-yellow vegetable | 0.550 | – | – |
| Tomato | 0.498 | – | – |
| Other fruit | 0.497 | – | – |
| Leafy vegetable | 0.435 | – | – |
| Date | 0.399 | – | – |
| Low-fat dairy | 0.374 | – | – |
| Olive oil | 0.364 | – | – |
| Fruit juice | 0.349 | – | – |
| Dried fruit | 0.256 | – | – |
| Legumes | – | 0.744 | – |
| Processed meat | – | 0.699 | – |
| Potatoes | – | 0.414 | – |
| Egg | – | 0.377 | – |
| Red meat | – | 0.343 | – |
| Refined grains | – | 0.300 | – |
| Sugar | – | 0.295 | – |
| French fries | – | 0.258 | – |
| Tea | – | 0.239 | – |
| Mayonnaise | – | – | 0.638 |
| Coffee | – | – | 0.515 |
| Sweet and salty snack | – | – | 0.490 |
| Soda | – | – | 0.451 |
| High-fat dairy | – | – | 0.335 |
| Pizza | – | – | 0.304 |
| Butter | – | – | 0.293 |
| Salt | – | – | 0.268 |
| Solid oil | – | – | 0.246 |
| Poultry | – | – | 0.220 |
| Corn and peas | – | – | 0.211 |
| Whole grains | – | – | – |
| Fish | – | – | – |
| Non-hydrogenated oil | – | – | – |