Table 2.
Factor loadings for 3 dietary patterns derived from factor analysis by gendera
Food groups | Male | Female | ||||
---|---|---|---|---|---|---|
Pattern I | Pattern II | Pattern III | Pattern I | Pattern II | Pattern III | |
Poultry | 0.687 | 0.483 | ||||
Light-colored vegetables | 0.686 | 0.593 | ||||
Red meat and its products | 0.546 | 0.471 | 0.528 | 0.327 | ||
Cereals and tubers products | 0.545 | 0.540 | ||||
Condiment | 0.543 | 0.472 | 0.383 | |||
Oils | 0.397 | 0.385 | ||||
Dark-colored vegetables | 0.350 | 0.536 | ||||
Eggs and eggs products | 0.533 | 0.471 | ||||
Fruit | 0.431 | 0.430 | 0.370 | 0.419 | ||
Pickled vegetables | 0.347 | |||||
Whole grains | 0.336 | |||||
Drink | 0.430 | |||||
Soy products | ||||||
Milk and its products | 0.399 | |||||
Other food | 0.481 | |||||
Seafood | 0.461 | |||||
Pastry snacks | 0.580 | 0.673 | ||||
Nut | 0.525 | 0.732 | ||||
Wine | 0.362 | 0.685 |
aFactor loading values < 0.30 were excluded for simplicity