Table 2. Principal component analysis of dietary components and component loadings for dietary patterns after varimax rotation.
| Food item/group | Component 1 (plant foods) | Component 2 (animal foods) | Component 3 (junk foods) |
|---|---|---|---|
| Brown rice and whole grains | 0.70 | ||
| Beans and legumes | 0.68 | ||
| Nuts and seeds | 0.66 | ||
| Green leafy vegetables | 0.66 | ||
| Other vegetables | 0.64 | ||
| Fruit | 0.63 | ||
| Vegetarian/vegan meat alternatives | 0.53 | -0.46 | |
| Non-dairy milk | 0.51 | -0.41 | |
| Whole grain bread | 0.49 | ||
| Cereal | 0.43 | ||
| Poultry | 0.80 | ||
| Red meat | 0.75 | ||
| Processed meat | 0.68 | ||
| Fish and seafood | 0.61 | ||
| Cheese | 0.56 | ||
| Yoghurt | 0.50 | ||
| Dairy milk | 0.49 | ||
| Cookies, cake, pie | 0.65 | ||
| Ice cream | 0.61 | ||
| Donuts etc.† | 0.60 | ||
| Chocolate and candy | 0.60 | ||
| Soda | 0.54 | ||
| Pizza | 0.51 | ||
| Fried potatoes | 0.50 | ||
| Coffee or tea with sugar | 0.41 |
†This item on the questionnaire included donuts, sweet rolls, Danish, muffins, pan dulce, and pop-tarts.