. 2019 Nov 16;18:75. doi: 10.1186/s12937-019-0503-x

Table 1.

Factor loadings and dietary patterns derived from principal component analysis

Food groups	Western dietary pattern	Prudent dietary pattern
Milk	0.044	0.421^a
Dairy products	0.227	0.427^a
Eggs	0.473^a	0.328^a
Meat	0.560^a	0.275
Organ meats	0.510^a	0.203
Legumes/soy products	0.362^a	0.459^a
Seafood	0.322^a	0.463^a
Light-colored vegetables	0.035	0.789^a
Dark-colored vegetables	0.010	0.811^a
Fruits	0.006	0.640^a
Vegetables with oil/dressing	0.219	0.575^a
Rice/flour products	0.346^a	0.387^a
Whole grains	0.161	0.381^a
Root crops	0.262	0.544^a
Refined dessert	0.441^a	0.308^a
Jam/honey	0.464^a	0.208
Sugar-added beverages	0.601^a	0.014
Rice/flour cooked in oil	0.513^a	0.226
Deep-fried food	0.729^a	0.093
Instant noodles	0.586^a	0.033
Processed food	0.688^a	0.117
Sauces	0.653^a	0.043

^aThe values indicate a factor loading ≥0.30 used in the identification of dietary patterns