Table 2.
Principal component analysis of dietary pattern (DP) of iron-rich food consumed.
| Food groups | DP1 | DP2 | DP3 |
|---|---|---|---|
| Iron-rich | |||
| Meat | 0.599 | ||
| Fish | 0.665 | ||
| Poultry | 0.373 | ||
| Egg | 0.344 | 0.349 | |
| Cocoyam leaves | 0.321 | −0.459 | |
| Turkey berries | 0.403 | −0.497 | |
| Amaranthus leaves | 0.408 | ||
| Stinging nettle | 0.332 | ||
| Dandelion | 0.408 | 0.358 | |
| Moringa | 0.428 | ||
| Carrot | 0.318 | ||
|
| |||
| Iron-Enhancing | |||
| Oranges | 0.345 | ||
| Lemon | 0.381 | ||
| Tangerine | 0.36 | ||
| Pineapple | 0.468 | ||
| Pawpaw | 0.356 | ||
| Guava | 0.451 | ||
| Pepper | 0.367 | 0.349 | |
| Tomato | 0.488 | 0.334 | |
|
| |||
| Iron-inhibiting | |||
| Coffee | 0.47 | 0.378 | |
| Soft drinks | 0.469 | −0.305 | 0.567 |
| Sugar-sweetened beverages | 0.51 | −0.433 | 0.433 |
| Black tea | 0.343 | −0.438 | |
| Chocolate | 0.48 | −0.415 | |
| % variance | 11.70% | 9.90% | 7.10% |
| % accumulated variance | 11.70% | 21.60% | 28.70% |