Table A4.
Factor loadings of the principal dietary patterns identified (35–44 years).
| Product Group | Factors Identified (Dietary Patterns) | |||
|---|---|---|---|---|
| DP 1 Rational |
DP 2 Salt |
DP 3 Meat |
DP 4 Mixed |
|
| Meat | −0.087 | 0.211 | 0.636 1 | −0.110 |
| Fish and seafoods | 0.097 | −0.071 | 0.684 1 | 0.403 1 |
| Poultry | 0.112 | 0.125 | 0.630 1 | −0.079 |
| Sausage products | −0.092 | 0.723 1 | 0.153 | −0.075 |
| Pickled products | −0.119 | 0.642 1 | 0.080 | 0.439 1 |
| Cereals, pasta | 0.348 | 0.433 1 | 0.128 | 0.019 |
| Fruit and vegetables | 0.606 1 | −0.175 | 0.344 | 0.050 |
| Legumes | 0.121 | 0.039 | −0.054 | 0.863 1 |
| Sweets and pastries | 0.617 1 | 0.444 1 | −0.109 | −0.182 |
| Dairy products | 0.800 1 | −0.084 | −0.056 | 0.197 |
| Proportion of explained variance, % | 15.8 | 14.2 | 14.5 | 12.0 |
Note: 1 Factor loadings of food consumption frequency higher than 0.400 or less than −0.400.