Table 4.
Percentage of explained variation in food intake and factor loadings of 30 food groups of the RRR-derived dietary pattern scores related to NAFLD biomarkers among males and females 1.
| Food Group | Men (n = 1366) | Women (n = 2321) | ||
|---|---|---|---|---|
| Explained Variation (%) | Factor Loading | Explained Variation (%) | Factor Loading | |
| Whole-grain cereals | 36.5 | 0.33 | 25.3 | −0.26 |
| Poultry | 26.6 | 0.28 | 35.1 | −0.31 |
| Dairy products | 25.8 | 0.28 | 13.4 | −0.19 |
| Coffee and tea | 23.8 | 0.27 | 44.9 | −0.35 |
| Condiments | 21.4 | 0.25 | 33.0 | −0.30 |
| Potatoes | 19.0 | 0.24 | 28.7 | −0.28 |
| Margarine | 12.8 | 0.20 | 14.6 | −0.20 |
| Olive oil | 13.6 | 0.20 | 18.3 | −0.22 |
| Sodas and juices | 7.9 | 0.15 | 6.1 | −0.13 |
| Sweet spreads | 7.8 | 0.15 | 6.6 | −0.13 |
| Rice and pasta | 7.5 | 0.15 | 0.7 | −0.05 |
| Processed meat | 5.5 | 0.13 | 5.7 | −0.13 |
| Palm oil | 32.7 | −0.31 | 27.1 | 0.27 |
| Roots, tubers and plantains | 30.6 | −0.30 | 12.4 | 0.18 |
| Fermented maize products | 23.5 | −0.26 | 6.1 | 0.13 |
| Vegetarian mixed dishes | 10.5 | −0.18 | 27.3 | 0.27 |
| Refined cereals | 5.6 | −0.13 | 7.4 | 0.14 |
| Cakes and sweets | 4.0 | 0.11 | 7.5 | −0.14 |
| Vegetables | 3.9 | 0.11 | 9.2 | −0.16 |
| Meaty mixed dishes | 4.1 | −0.11 | 0.9 | 0.05 |
| Legumes | 3.9 | −0.11 | 0.5 | −0.04 |
| Other oils | 2.8 | 0.09 | 4.2 | −0.11 |
| Cooking fats | 1.5 | 0.07 | 0.1 | −0.01 |
| Fish | 1.6 | −0.07 | 13.1 | 0.19 |
| Fruits | 1.4 | −0.06 | 1.7 | −0.07 |
| Eggs | 0.9 | 0.05 | 5.9 | −0.13 |
| Vegetable soups, stews and sauces | 0.3 | 0.03 | 0.1 | 0.01 |
| Red meat | 0.3 | −0.03 | 1.1 | −0.05 |
| Nuts and seeds | 0.4 | −0.03 | 0.0 | −0.01 |
| Alcoholic beverages | 0.1 | −0.02 | 6.3 | −0.13 |
| Total | 11.2 | 12.1 | ||
1 Factor loadings are correlations between food groups and the dietary pattern score. Figures in bold represent food groups with relevant contributions to the dietary pattern score (≥0.20% explained variation in the factor loading for either males or females).