Table 2.
Factor-loading matrix for major dietary patterns
| Food groups | Dietary patterns | |
|---|---|---|
| Diet 1 | Diet 2 | |
| Processed meats | – | 0.355 |
| Red meat | – | 0.347 |
| Organ meat | – | 0.331 |
| Fish | 0.451 | – |
| Poultry | 0.241 | – |
| Egg | 0.532 | – |
| Low fat dairy products | 0.423 | – |
| High fat dairy products | – | 0.394 |
| Tea | – | 0.221 |
| Fruit | 0.703 | – |
| Fruit juices | 0.439 | – |
| Vegetable | 0.598 | – |
| Legume | 0.297 | – |
| Whole grain | 0.281 | – |
| Refined grain | – | 0.653 |
| Garlic | – | 0.641 |
| Tomato | 0.622 | – |
| Potato | 0.243 | – |
| Fast food | – | 0.867 |
| Salty snack | – | 0.409 |
| Nut | – | 0.433 |
| Mayonnaise | – | 0.326 |
| Dried fruit | 0.493 | |
| Sugar | – | 0.265 |
| Solid fats | – | 0.735 |
| Vegetable oil | – | 0.457 |
| Olive | 0.209 | – |
| Soft drinks | – | 0.255 |
| Pickles | – | 0.274 |
| Salt | – | 0.343 |
| Yogurt drink | – | 0.260 |
| Coffee | – | – |