Table A15.
Factor loadings of the principal dietary patterns identified (St. Petersburg).
| Product Group | Factors Identified (Dietary Patterns) | ||
|---|---|---|---|
| DP 1 Rational |
DP 2 Salt |
DP 3 Meat |
|
| Meat | −0.132 | 0.489 1 | 0.336 |
| Fish and seafoods | −0.127 | −0.042 | 0.772 1 |
| Poultry | −0.016 | 0.131 | 0.461 1 |
| Sausage products | 0.096 | 0.759 1 | −0.160 |
| Pickled products | 0.114 | 0.689 1 | 0.141 |
| Cereals, pasta | 0.530 1 | 0.307 | 0.051 |
| Fruit and vegetables | 0.343 | −0.266 | 0.447 1 |
| Legumes | 0.307 | 0.085 | 0.459 1 |
| Sweets and pastries | 0.699 1 | 0.124 | −0.167 |
| Dairy products | 0.709 1 | −0.360 | 0.208 |
| Proportion of explained variance, % | 15.4 | 16.3 | 14.5 |
Note: 1 Factor loadings of food consumption frequency higher than 0.400 or less than −0.400.