Table 3.
Factor loading matrix for the major dietary patterns identified among the sample of Iranian adults (n = 6,750) in YaHS cohort study (urban area)
| Food groups | Dietary patterns | |
|---|---|---|
| Traditional | Unhealthy | |
| Red & processed meats | 0.79 | — |
| Vegetables | 0.76 | — |
| Dairy | 0.75 | — |
| Fruits | 0.61 | — |
| Legumes | 0.61 | — |
| Poultry | 0.57 | — |
| Whole grains | 0.54 | — |
| Fish | 0.47 | — |
| Pickles | 0.45 | — |
| Refined grains | 0.27 | — |
| Eggs | 0.26 | — |
| Sweets and Sugars | 0.25 | 0.76 |
| Condiments | — | 0.68 |
| Snacks | — | 0.64 |
| Nuts | — | 0.61 |
| Soft drinks | — | 0.61 |
| Mayonnaise | — | 0.49 |
| Tea & coffee | — | 0.37 |
| % of variance explained | 19.4 | 14.3 |
Only items with correlation coefficients ≥.20 are presented.