Table 3. Factor loadinga of Major dietary patterns in all participants .
| Dietary patterns | |||
| Food groups | Quasi-Western | Sugar and fast foods | Quasi-Mediterranean |
| Sweets and desserts | 0.687 | -b | -0.236 |
| Snacks | 0.642 | - | -0.429 |
| Legumes | 0.459 | - | 0.284 |
| Honey or jam | 0.221 | - | - |
| Ketchup | 0.257 | - | - |
| Mayonnaise | 0.203 | - | - |
| Yellow vegetables | 0.333 | - | - |
| Potatoes | 0.269 | - | - |
| Fruits | - | - | 0.303 |
| Cruciferous vegetables | - | - | 0.563 |
| Green leafy vegetables | - | - | 0.614 |
| Other vegetables | - | - | 0.421 |
| Refined grains | 0.202 | - | - |
| Whole grains | - | - | - |
| Sugars | - | 0.570 | - |
| Soft drinks | 0.228 | 0.505 | |
| Fast foods | - | 0.433 | - |
| High-fat dairy | - | 0.415 | - |
| Low-fat dairy | 0.209 | -0.417 | - |
| Hydrogenated fats | - | 0.371 | - |
| Organ Meat | - | - | - |
| Red Meat | 0.264 | - | - |
| Poultry | - | - | - |
| Egg | - | - | - |
| Non-hydrogenated fats | - | - | - |
| Olive | - | - | - |
| Nuts | - | - | 0.269 |
| Salt | - | 0.283 | - |
| Tea | - | - | - |
| Coffee | - | - | 0.205 |
| Fish | - | - | - |
| Broth | - | 0.371 | - |
| Pickle | - | - | - |
| Tuna | - | - | - |
| Eigenvalue | 2.164 | 1.69 | 1.578 |
|
% of variance explained |
5.764 | 5.264 | 4.95 |
| % of cumulative variance explained | 5.764 | 11.028 | 15.978 |
aExtraction Method:Principal Component Analysis, Rotation Method: Varimax with Kaiser Normalization.
bblank represent Factor loadings < l0.2l for simplicity.
Kaiser-Meyer-Olkin measure of sampling adequacy: 0.523