TABLE 3.
Associations between principal components and food components within dietary patterns1
| Dietary pattern | Principal component | Description of metabolites represented in the principal component | Associated food components |
|---|---|---|---|
| HEI | 1 | Low in DAGs and TAGs with 0–3 double bonds | Total vegetables (0.11), seafood, or plant protein (0.08), (MUFA + PUFA)/SFA (0.07) |
| 2 | High in TAGs with ≥7 double bonds | (MUFA + PUFA)/SFA (0.04) | |
| 3 | Low in amino acids and cofactors | Total vegetables (−0.09), greens and beans (−0.07), refined grains (−0.06),2 added sugars (−0.05)2 | |
| AHEI | 1 | Low in DAGs and TAGs with 0–3 double bonds | PUFA (0.06) |
| 2 | Low in TAGs with ≥7 double bonds | ω-3 fatty acids (−0.08) | |
| 3 | High in LPEs and LPCs | PUFA (–0.05) | |
| 4 | Low in LPEs and LPCs | PUFA (0.05) | |
| 5 | Low in plasmalogens | Nuts and legumes (0.03), red and processed meats (0.04)2 | |
| DASH | 1 | Low in DAGs and TAGs with 0–3 double bonds | Total vegetables (0.11), nuts and legumes (0.09) |
| 2 | Low in plasmalogens | Red and processed meats (0.19)2 | |
| 3 | Low in cofactors and vitamins | Sugar-sweetened beverages (–0.10)2 | |
| 4 | Low in TAGs with ≥7 double bonds | Total vegetables (–0.09) | |
| aMED | 1 | Low in DAGs and TAGs with 0–3 double bonds | Vegetable intake (0.25) |
| 4 | Low in plasmalogen | MUFA:SFA ratio (0.30) |
Only statistically significant associations between food components and principal components at the Bonferroni threshold of 2.58 × 10−4 [0.05/194 tests (13 HEI food components × 4 principal components; 11 AHEI food components × 6 principal components; 8 DASH food components × 5 principal components; 9 aMED food components × 4 principal components)] are presented. Values in parentheses indicate β-coefficients calculated from multivariable linear regression models which adjusted for sociodemographic characteristics (age, race/ethnicity, sex, clinical center, education, income), health behaviors (physical activity, smoking status), clinical factors (BMI, estimated glomerular filtration rate, proteinuria, HDL cholesterol, diabetes status, history of cardiovascular disease, hypertension status), and total energy intake. For HEI-2015 and DASH diets, drinking status was also adjusted because alcohol consumption was not part of the scores. AHEI, Alternative Healthy Eating Index; aMED, alternate Mediterranean diet; DAG, diacylglycerols; DASH, Dietary Approaches to Stop Hypertension; HEI, Healthy Eating Index; LPC, lysophosphatidylcholines; LPE, lysophosphatidylethanolamines; TAG, triacylglycerols.
For these score components, individuals with lower intakes receive higher scores.