Table 3. Explained variation (%) in response and food groups by dietary patterns identified using principle component analysis, reduced-rank regression and partial least-squares (n = 673).
| Factors | Proportion (%) of explained variation in responses | Proportion (%) of explained variation in food groups | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Principle component analysis | Partial least-squares | Reduced-rank regression | Principle component analysis | Partial least-squares | Reduced -rank regression | ||||||||||
| Body Mass Index (BMI) (kg/m2) | Percent (%) Body fat | Waist circum-ference (cm) | Total | Body Mass Index (BMI) (kg/m2) | Percent (%) Body fat | Waist circum-ference (cm) | Total | Body Mass Index (BMI) (kg/m2) | Percent (%) Body fat | Waist circum-ference (cm) | Total | ||||
| Western pattern | 0.10 | 0.90 | 0.04 | 0.35 | 9.33 | 14.94 | 11.31 | 11.86 | 12.01 | 15.91 | 13.56 | 13.83 | 11.71 | 4.13 | 2.97 |
| Traditional Lebanese pattern | 0.30 | 1.84 | 0.74 | 0.61 | 11.73 | 14.95 | 13.13 | 1.41 | 13.04 | 18.05 | 13.96 | 1.19 | 6.41 | 9.63 | 5.18 |
| Fish pattern | 0.72 | 1.93 | 0.95 | 0.24 | 12.28 | 16.56 | 13.47 | 0.83 | 13.47 | 18.07 | 14.54 | 0.34 | 5.46 | 6.00 | 3.18 |
| Total | 1.20 | 14.10 | 15.36 | 23.59 | 19.76 | 11.33 | |||||||||