Table 2.
Food Group Loadings for the Two Major Dietary Patterns Identified by Principal Component Analysis
| Foods/Food Groups | Factor 1 Western Dietary Pattern | Factor 2 Healthy Dietary Pattern |
|---|---|---|
| Refined grain | 0.72 | 0.24 |
| Whole grain | −0.33 | 0.13 |
| Cakes and snacks | 0.30 | 0.03 |
| Poultry | 0.16 | −0.03 |
| Red meat | 0.48 | 0.04 |
| Processed meat | 0.27 | −0.07 |
| Fish and seafood | 0.41 | 0.14 |
| Eggs | 0.26 | 0.04 |
| Dairy products | 0.24 | −0.05 |
| Leaf vegetables | −0.29 | 0.93 |
| Non-leaf vegetables | 0.08 | 0.49 |
| Potato | −0.03 | 0.31 |
| Fruits | 0.01 | 0.39 |
| Legumes | 0.05 | 0.28 |
| Soya | 0.24 | 0.18 |
| Oil | 0.41 | 0.12 |
| Nuts | 0.06 | 0.23 |
| Variance explained (%) | 26.23 | 12.15 |
Note: Absolute values of factor loadings >0.25 are shown in bold.