Table 2.
Factor loadings from principal component analysis of dietary intake of Canadians 12–79 years of age, Canadian Health Measures Survey combined Cycles 1 and 2, 2007–11.
| Food/food groupsa | Dietary patterns for age 12–19 y | Dietary patterns for age 20–49 y | Dietary patterns for age 50–79 y | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| F1b | F2 | F3 | F4 | F1 | F2 | F3 | F4 | F1 | F2 | F3 | F4 | |
| Red meat | 0.39† | — | — | 0.40 | 0.59 | — | — | — | — | — | — | 0.72 |
| Liver meat | — | — | — | — | — | — | — | 0.83 | — | — | — | — |
| Other than liver organ meat | — | — | — | 0.42 | — | — | — | 0.84 | — | — | — | — |
| Hot dogs | 0.57 | — | — | — | 0.46 | — | — | — | — | — | 0.55 | . |
| Sausage/bacon | 0.59 | — | — | — | 0.59 | — | — | — | — | — | 0.29 | 0.55 |
| Beans | — | — | — | 0.25 | — | 0.24 | — | — | — | — | — | |
| Nuts | — | — | — | 0.44 | — | 0.36 | 0.26 | — | 0.38 | — | — | — |
| Eggs | — | — | — | 0.59 | 0.35 | — | — | — | — | 0.38 | ||
| Fruit | — | 0.68 | — | — | — | 0.45 | 0.40 | — | 0.36 | — | — | — |
| Tomato and tomato sauce | — | 0.25 | 0.27 | — | — | 0.50 | — | — | — | 0.58 | — | — |
| Lettuce/green vegetables | — | 0.22 | 0.74 | — | — | 0.75 | — | — | 0.28 | 0.73 | — | — |
| Spinach/mustard greens/collards | — | — | 0.44 | 0.29 | — | 0.50 | — | — | 0.41 | 0.22 | — | — |
| Baked/boiled/mashed potatoes | 0.24 | — | — | — | 0.47 | — | — | — | — | — | — | 0.63 |
| Other vegetables | −0.22 | 0.60 | 0.25 | — | — | 0.45 | 0.24 | — | 0.50 | — | — | — |
| Milk | — | — | — | — | — | — | 0.73 | — | — | — | — | |
| Cheese | — | — | — | — | — | 0.21 | — | 0.33 | — | — | — | |
| Yogurt | — | 0.56 | — | — | — | 0.28 | 0.47 | — | 0.48 | — | — | — |
| Ice cream/frozen yogurt | — | — | — | — | — | — | — | — | — | — | — | 0.30 |
| Salad dressing/mayonnaise | — | — | 0.72 | — | 0.22 | 0.58 | — | — | — | 0.72 | — | — |
| Chips | 0.29 | — | — | — | 0.46 | — | — | — | — | — | 0.62 | — |
| Fries | 0.57 | — | — | — | 0.57 | — | — | — | — | — | 0.61 | 0.20 |
| Brown bread | — | — | — | — | — | — | — | — | — | — | — | |
| White bread | — | — | — | — | 0.25 | — | — | — | — | — | — | 0.23 |
| Rice | — | — | — | 0.64 | — | — | — | — | — | — | — | |
| Pasta | 0.21 | — | — | — | 0.36 | — | — | — | — | — | 0.21 | — |
| Cereal | — | — | — | — | — | 0.73 | — | — | — | — | — | |
| Diet soft drinks | 0.46 | 0.33 | — | −0.20 | 0.32 | — | — | — | 0.28 | — | 0.57 | — |
| Regular soft drinks | 0.32 | −0.30 | — | — | — | — | — | — | 0.58 | — | — | — |
| Sport drinks | 0.37 | — | — | — | — | — | — | — | — | — | — | — |
| Flavoured drinks | — | — | — | — | — | — | — | — | — | — | — | — |
| Fruit juice | — | 0.39 | — | — | — | — | — | — | — | — | — | — |
| Vegetable juice | — | — | — | — | — | — | — | — | 0.31 | — | — | — |
Sample includes n = 4,272 participants. Only factor loading scores below −0.2 and above 0.2 are shown in this table.aDetailed description of the food/food groups are indicated in supplementary file, Table S1.†F1–4 are dietary patterns 1–4. For ages 12–19 y, F1: “Western”; F2: “healthy-like”; F3: “salad and condiments”; F4: “protein/rice.” For ages 20–49 y, F1: “Western”; F2: “healthy-like”; F3: “nuts, fruits and vegetables, dairy, and cereal”; F4: “organ meat.” For ages 50–79 y, F1: “healthy-like”, F2: “salad and condiments”; F3: “fast food”; F4: “meat and potato.”