Table 1.
Factor loading matrix for the extracted major dietary patterns
| Food groups | Dietary patterns | ||
|---|---|---|---|
| Traditional | Fruit and vegetables dominant | Western | |
| Meat | 0.87 | − | − |
| Processed meat | − | 0.54 | |
| Organ meat | − | 0.31 | |
| Fish | 0.29 | − | − |
| Poultry | 0.41 | − | |
| Eggs | 0.43 | − | − |
| Butter | − | − | 0.24 |
| Low fat dairy | − | 0.46 | − |
| High fat dairy | − | − | 0.47 |
| Tea | − | − | − |
| Coffee | − | − | 0.23 |
| Fruit | − | 0.64 | − |
| Citrus fruit | − | 0.63 | − |
| Fruit juice | − | 0.30 | |
| Onions | 0.60 | − | |
| Non flatulent vegetables | 0.48 | 0.52 | − |
| Flatulent vegetables | − | 0.59 | − |
| Legumes | 0.61 | − | − |
| Whole grains | 0.20 | − | |
| Refined grains | 0.28 | − | − |
| Snacks | − | − | 0.47 |
| Nuts | − | 0.31 | |
| Mayonnaise | − | − | 0.30 |
| Dried fruit | 0.32 | − | |
| Sweet dessert | − | − | 0.51 |
| Chocolate | − | − | 0.39 |
| Hydrogenated fat | 0.36 | − | |
| Vegetable oil | 0.89 | − | − |
| Sugars | − | − | 0.30 |
| Condiments | − | − | 0.20 |
| Tomato | 0.52 | − | |
| Carbonated drinks | − | − | 0.45 |
| Pickles | − | − | 0.32 |
| French fries | 0.78 | − | − |
| Salt | 0.85 | − | − |
| Cocoa milk | − | − | 0.24 |
| Potato | 0.34 | − | − |
| Soy | 0.40 | − | − |
| Chili peppers | 0.64 | − | − |
Eigenvalues >0.2 were considered to label the identified patterns.
Bold values are the main components of each factor.