Table 3.

Pearson correlations of nutrients and eating habits with diet patterns identified in principle component analysis.

	Nutrition Transition	Plant-based diet	Staple diet
Energy (kcal)	0.036	−0.083⁎⁎	−0.037
Fat (g)	0.130⁎⁎	−0.150⁎⁎	−0.076⁎⁎
Carbohydrate (g)	−0.090*	−0.024	0.025
Protein (g)	0.088⁎⁎	−0.051*	−0.058*
Energy ratio (kcal/kcal)	0.172⁎⁎	−0.080⁎⁎	−0.059*
Externally bought foods (#no./day)	0.365⁎⁎	−0.041	−0.010
Contribution of rice to energy (% kcal)	−0.157⁎⁎	0.193⁎⁎	0.046

^⁎p < 0.05.

^⁎⁎p < 0.01.