Table 2.
Factor loadings for the identified dietary patterns.
| Factor Loadings | ||
|---|---|---|
| Dietary Pattern 1 ‘Minimally Processed Foods’ |
Dietary Pattern 2 ‘Ultra-Processed Foods’ |
|
| Water | 0.20 | −0.04 |
| Vegetables | 0.61 | −0.17 |
| Fruit | 0.18 | −0.22 |
| Whole-grain bread | 0.28 | −0.65 |
| Fish | 0.30 | 0.01 |
| Sauces | 0.58 | 0.00 |
| Potatoes, plain | 0.41 | 0.14 |
| Eggs | 0.27 | 0.09 |
| Fried and baked potatoes | 0.40 | 0.18 |
| Savory dishes | 0.48 | −0.03 |
| Chicken | 0.32 | 0.03 |
| Meat | 0.43 | 0.29 |
| Milk and buttermilk | 0.12 | −0.21 |
| Dairy desserts | 0.23 | 0.07 |
| Crisps | 0.26 | 0.41 |
| Cheese | 0.28 | −0.18 |
| Cakes and confectionery | 0.22 | 0.26 |
| Butter and oil | 0.14 | 0.02 |
| White bread | −0.15 | 0.64 |
| Breakfast cereals | 0.16 | −0.12 |
| Added sugar | 0.16 | 0.17 |
| Sweet bread toppings | 0.05 | 0.05 |
| Sugar-sweetened beverages | 0.14 | 0.34 |
| Cookies | 0.24 | 0.27 |
| Rice and pasta | 0.53 | −0.26 |
| Vegetarian meat substitutes | 0.02 | −0.26 |
| Porridge | 0.11 | 0.02 |
| Soya milk products | 0.01 | −0.11 |
| Nuts and raisins | 0.25 | 0.00 |
| Crackers | 0.12 | 0.00 |
| Savory snacks | 0.31 | 0.41 |
| Dairy drinks with sugar | 0.04 | 0.34 |
| Light drinks | 0.02 | 0.07 |
| Nutrients | Pearson’s correlation coefficient | |
| Total energy, mean (kcal/d) | 0.7 ** | 0.4 ** |
| Protein (E%) | 0.3 ** | −0.2 ** |
| Fat (E%) | 0.2 ** | 0.1 * |
| Carbohydrates (E%) | −0.3 ** | 0.1 * |
| Mono- and disaccharides (E%) | −0.2 ** | 0.1 ** |
| Fiber (g/MJ) | 0.7 ** | −0.1 ** |
Extraction Method: Principal Component Analysis. Rotation Method: Varimax with Kaiser Normalization. Rotation converged in three iterations. Factor loadings > ±0.3 highlighted. ** p < 0.01, * p < 0.05.