Table 1.
Food groups strongly associated with the estimated glomerular filtration rate (eGFR)-based dietary pattern score in women obtained by reduced rank regression.
| Quartiles of Dietary Pattern Score in Women 2 (n = 45,746) (g/Day) | ||||||
|---|---|---|---|---|---|---|
| Food Groups | Factor Loading 1 | 1 | 2 | 3 | 4 | P-Trend |
| High intake | ||||||
| Eggs | 0.42 | 7.2 (4.5–14.3) | 7.2 (4.5–17.9) | 7.2 (4.5–17.9) | 17.9 (7.2–32.2) | <0.001 |
| Low-fat cheese | 0.23 | 0 (0–4.6) | 0.4 (0–8.2) | 2.0 (0–11.8) | 5.1 (0–17.9) | <0.001 |
| High-fat cheese | 0.23 | 11.9 (4.6–22.4) | 14.3 (5.9–26.1) | 16.3 (6.5–30.5) | 22.5 (8.5–42.8) | <0.001 |
| Legumes | 0.20 | 0 (0–6.6) | 4.4 (0–11.0) | 4.4 (0–11.0) | 11.0 (0–17.6) | <0.001 |
| Low intake | ||||||
| Sweetened dairy drinks | −0.27 | 101.6 (53.6–174.6) | 80.3 (40.4–139.4) | 58.8 (23.4–104.8) | 40.1 (8.9–83.9) | <0.001 |
| Desserts | −0.26 | 13.4 (3.4–39.9) | 8.3 (0–21.0) | 3.4 (0–8.3) | 3.4 (0–8.3) | <0.001 |
| Cakes and cookies | −0.24 | 46.3 (30.4–66.4) | 35.3 (23.1–49.9) | 27.8 (17.4–40.8) | 20.4 (11.6–33.5) | <0.001 |
| Sweet sandwich toppings | −0.22 | 19.3 (9.7–28.1) | 10.8 (2.7–19.4) | 5.4 (1.3–14.0) | 2.2 (0–9.7) | <0.001 |
| White meat | −0.22 | 12.4 (8.4–19.4) | 10.8 (6.8–15.6) | 9.4 (5.4–13.5) | 7.4 (2.7–11.2) | <0.001 |
| Commercially prepared dishes | −0.21 | 33.3 (14.4–53.8) | 31.3 (11.8–48.6) | 21.2 (5.9–35.6) | 13.2 (0–32.4) | <0.001 |
Data are shown with median and interquartile range (25%–75%). 1 Factor loading was obtained directly by reduced rank regression. 2 Dietary pattern score was the sum of the unweighted standardized food variables with high factor loadings (≥0.2).