TABLE 1.

Dietary patterns derived from principal component analysis

Food groups a
Factor b	1	2	3	4
Dietary patterns	Western	Mediterranean/prudent	High‐protein and alcohol	High‐total and saturated fat
Eigenvalue	2.5	1.7	1.5	1.3
Variance explained 32%	11%	8%	7%	6%
Fish and shellfish	–0.27	0.29	0.52
Red meat and processed red meat	0.35	–0.33	0.40
Poultry
Eggs			0.36	0.44
Potatoes	0.39		0.45	–0.28
Vegetables and pulses		0.58
Fruits and berries		0.64
Milk products	0.42	0.21
Cream and crème fraiche				0.44
Cheese				0.62
Sauces, dressings and condiments			0.44	−0.27
Butter and margarine	0.49
Nuts and seeds		0.44
Whole grain cereal products		0.33
Refined cereal products	0.53			0.25
Sweets	0.60
Fast food and savory bakery	0.50
Juice	0.22		0.36
Soda	0.42
Coffee		−0.21		0.36
Tea		0.61
Alcoholic beverages	−0.20	−0.21	0.66

^aTable S1 contains detailed information about food group contents.

^bFactors were interpreted into dietary patterns based on food group loadings ≤−0.20 and ≥ 0.20.