Table 2.

Reduced‐Rank Regression Factor Loadings for the Dietary Patterns and Explained Variation by Generation and Sex in the STANISLAS Cohort

	Generation 1				Generation 2
	Men		Women		Men		Women
	First	Second	First	Second	First	Second	First	Second
Vegetables	−0.147	−0.269a	0.051	0.174	0.120	−0.106	−0.163	−0.017
Soups	0.162	−0.227a	−0.089	−0.211a	−0.081	0.322a	−0.210a	0.036
Fruits	0.001	−0.039	0.027	0.048	−0.083	0.038	−0.083	−0.009
Potatoes	0.097	−0.089	0.141	−0.019	0.059	−0.112	0.177	−0.106
Other starchy foods	0.081	0.083	−0.013	−0.023	−0.027	−0.149	0.210a	0.076
White bread and toasts	0.040	0.025	0.071	−0.162	0.057	0.095	0.223a	−0.329a
Cereals	−0.301a	−0.006	−0.114	−0.032	−0.127	−0.019	−0.109	−0.115
High‐fiber bread	−0.155	0.143	−0.060	0.216a	−0.165	0.192	−0.165	−0.050
Milk	0.018	−0.033	0.239a	0.039	−0.178	0.047	−0.163	−0.116
Yogurts and fermented milk	−0.001	−0.211a	0.260a	−0.198	−0.189	0.292a	0.198	−0.306a
Fat cheeses	0.015	0.005	−0.042	0.082	0.109	−0.122	−0.068	0.094
Light cheeses	0.070	−0.125	0.186	−0.085	0.053	−0.022	0.065	−0.117
Meat	0.405a	0.032	0.242a	−0.091	0.168	−0.152	0.217a	−0.122
Fatty fish	−0.157	−0.122	0.060	−0.012	−0.057	0.060	−0.090	0.079
Lean fish	−0.024	0.040	0.204a	0.332a	0.113	0.026	−0.057	0.142
Eggs	0.228a	−0.229a	0.111	0.048	−0.021	0.019	−0.058	−0.289a
Legumes	−0.081	−0.246a	0.071	0.229a	−0.023	0.043	0.050	0.054
Oleaginous fruit	0.033	−0.007	−0.116	0.103	−0.099	−0.047	0.013	−0.172
Olive and omega‐3 oil	−0.156	−0.020	−0.066	0.380a	0.321a	−0.040	−0.241a	0.022
Omega‐6 oil	−0.030	0.075	0.189	0.072	0.190	0.327a	−0.027	−0.089
Fresh cream	0.072	−0.010	0.041	−0.005	0.173	0.003	0.021	−0.203a
Margarine and light fats	0.289a	−0.087	0.086	−0.248a	0.108	0.217a	0.203a	0.039
Fats rich in saturated fatty acid	−0.181	0.133	0.035	0.190	0.089	0.040	−0.071	−0.120
Water	−0.056	−0.217a	0.074	−0.105	0.219a	−0.022	0.119	0.132
Alcoholic beverages	−0.109	0.385a	0.020	0.179	0.316a	0.148	−0.248a	0.133
Wine	−0.080	0.332a	0.050	0.074	0.202a	0.132	−0.152	0.142
Juice	−0.087	−0.145	−0.025	0.001	−0.078	0.021	−0.072	−0.230a
Sodas	0.133	−0.092	0.141	0.126	0.058	−0.169	0.214a	−0.020
Tea	−0.026	−0.044	−0.086	0.171	0.043	0.013	0.120	−0.053
Processed meat	0.276a	0.045	0.275a	−0.112	0.059	0.254a	0.139	−0.114
Fast food	0.091	0.123	0.111	0.161	0.324a	0.172	0.019	−0.056
Cooked dishes	0.179	−0.005	0.325a	−0.070	0.092	0.084	0.102	0.155
Sugar	−0.087	0.010	−0.028	−0.182	0.026	−0.199	0.114	0.059
Sweets	−0.228a	−0.103	0.137	0.182	−0.037	0.060	−0.142	0.014
Spreads	−0.400a	−0.099	−0.226a	0.228a	−0.301a	0.093	−0.341a	−0.250a
Crackers	0.139	−0.097	0.062	0.136	0.097	0.033	0.020	−0.009
Fried foods	−0.001	−0.021	0.376a	−0.014	0.131	−0.133	0.194	−0.072
Pastries	−0.066	−0.241a	0.016	0.032	−0.222a	0.214a	−0.154	−0.260
Fruity desserts	−0.073	−0.377a	0.076	0.189	−0.008	0.137	−0.071	0.282a
Dairy desserts	−0.064	−0.171	0.169	0.101	−0.048	0.049	0.162	−0.184
Sauces	0.047	0.000	0.348a	0.203a	0.077	−0.149	0.124	0.023
Explained variation in food groups	2.9	3.3	4	2.5	3.2	2.2	2.6	2.8
Explained variation in all six components of metabolic syndrome	6.4	2.8	7.3	3.5	6.3	4.7	8.2	4.2

^aFactor loading >0.20 in absolute value.