Table 2.
Factor loading matrix for classifying dietary patterns.
| Food groups | Meat-based | Plant-based | Local special |
|---|---|---|---|
| Viscera | 0.577 | – | – |
| Snacks and pastries | 0.539 | – | – |
| Fish, shrimp, crab and shellfish | 0.537 | – | – |
| Fresh meat | 0.521 | – | – |
| Eggs | 0.505 | – | – |
| Cereals | 0.457 | – | – |
| Grain | 0.451 | – | – |
| drinks | 0.357 | – | – |
| Mushrooms and algae | – | 0.716 | – |
| Beans and their products | – | 0.640 | – |
| Nuts | – | 0.520 | – |
| Fruits | – | 0.503 | – |
| Vegetables | – | 0.487 | – |
| Milk and dairy products | – | 0.396 | – |
| Marinated and smoked meat | – | – | 0.727 |
| Grease | – | – | 0.588 |
| Alcoholic beverages | – | – | – |
| Contribution rate (%) | 12.640 | 12.542 | 8.686 |
| The cumulative contribution rate (%) | 12.640 | 25.182 | 33.869 |
Factor loading > 0.30 are listed.
Significant values are in bold.