Table 1.
Factor loadings to determine the association between food groups and factors representing dietary patterns a.
| Food Items | Dietary Patterns b | ||
|---|---|---|---|
| Factor 1: “Protein-Rich” |
Factor 2: “Vegetables” |
Factor 3: “Sugar, Oil, and Condiments” | |
| Soybean and soybean products | 0.66 | 0.26 | 0.10 |
| Red meat | 0.58 | 0.04 | −0.04 |
| Poultry | 0.39 | 0.17 | −0.08 |
| Freshwater fish | 0.63 | 0.15 | 0.04 |
| Ocean fish | 0.44 | 0.40 | −0.06 |
| Shellfish, Shrimp, and Crab | 0.74 | 0.05 | −0.07 |
| Dark vegetables | 0.01 | 0.88 | 0.02 |
| Light colored vegetables | 0.38 | 0.74 | 0.04 |
| Added sugars | −0.03 | 0.02 | 0.58 |
| Cooking oil | 0.06 | −0.01 | 0.75 |
| Condiments | −0.05 | 0.05 | 0.79 |
| Fruits | 0.19 | −0.02 | 0.17 |
| Juice | 0.00 | −0.02 | −0.02 |
| Eggs | 0.04 | 0.17 | −0.03 |
| Dairy and dairy products | 0.02 | 0.19 | 0.09 |
| Processed meat | 0.07 | 0.01 | 0.00 |
| Animal innards | 0.11 | −0.03 | −0.01 |
| Rice and rice products | −0.05 | 0.22 | −0.01 |
| Wheat and wheat products | 0.07 | 0.05 | −0.02 |
| Fried dough foods and potato chips | 0.01 | −0.04 | 0.02 |
| Whole Grains and Mixed Beans | −0.06 | 0.14 | −0.09 |
| Tubers | 0.12 | 0.00 | −0.01 |
| Nuts and Seeds | 0.08 | −0.05 | 0.07 |
| Sweets and desserts | 0.00 | 0.01 | 0.08 |
| Cakes, cookies, pies, and biscuits | 0.02 | −0.02 | −0.02 |
| Beverages | −0.02 | 0.02 | 0.05 |
| Alcoholic beverages | 0.08 | −0.08 | 0.23 |
a with promax rotation, the factor loading scores are identical to the correlation coefficients. Factor loadings with absolute value > 0.20 are shown in bold. For food group loads more than one dietary pattern, only the highest absolute value of loading is bolded. b Explained variance: “Protein-rich” dietary pattern, 8.81%; “vegetables” dietary pattern, 6.53%; and “sugar, oil, and condiments” dietary pattern, 6.22%.