Table 2.
Food groups strongly associated with the eGFR-based dietary pattern score in men obtained by reduced rank regression.
| Quartiles of Dietary Pattern Score in Men 2 (n = 32,589) (g/Day) | ||||||
|---|---|---|---|---|---|---|
| Food Groups | Factor Loading 1 | 1 | 2 | 3 | 4 | P–Trend |
| High intake | ||||||
| High–fat cheese | 0.38 | 11.6 (3.6–22.9) | 16.6 (6.3–30.6) | 21.2 (7.8–39.7) | 28.3 (10.2–55.5) | <0.001 |
| Bread | 0.34 | 129.9 (90.2–165.6) | 150.1 (115.0–197.0) | 169.9 (132.8–211.1) | 198.0 (148.0–257.7) | <0.001 |
| Full–fat milk | 0.23 | 0 (0–11.9) | 0 (0–34.6) | 5.4 (0–71.8) | 38.3 (0–139.4) | <0.001 |
| Fruits | 0.23 | 42.3 (16.9–110.1) | 84.6 (42.3–152.4) | 110.1 (52.7–220.2) | 220.2 (84.6–228.6) | <0.001 |
| Vegetables | 0.21 | 74.3 (41.6–110.5) | 81.8 (62.1–113.1) | 110.2 (63.5–149.1) | 113.1 (76.3–162.5) | <0.001 |
| Beer | 0.21 | 43.0 (0–107.4) | 57.3 (11.9–142.8) | 71.4 (18.9–171.9) | 73.9 (19.1–214.2) | <0.001 |
| Low–fat cheese | 0.20 | 0 (0–3.1) | 0 (0–6.9) | 0 (0–10.3) | 0 (0–17.9) | <0.001 |
| Legumes | 0.20 | 0 (0–11.0) | 5.5 (0–16.4) | 8.9 (0–17.6) | 16.4 (4.4–27.4) | <0.001 |
| Low intake | ||||||
| White meat | −0.33 | 13.2 (9.5–19.4) | 9.6 (6.7–13.9) | 8.4 (5.3–12.4) | 7.5 (2.3–11.2) | <0.001 |
| Red meat | −0.22 | 29.4 (20.4–39.5) | 24.5 (15.1–32.1) | 22.3 (12.9–30.5) | 18.5 (9.3–28.2) | <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).