Table 3.
Rotated factor loading matrix for the major dietary patterns
| Food group | Western dietary pattern | Traditional dietary pattern | Snack and sugar dietary pattern |
|---|---|---|---|
| Fast food | 0.728 | – | – |
| Refined grains | 0.587 | – | – |
| Liquid oil | 0.526 | – | – |
| Pickles | 0.525 | – | – |
| High-fat dairy | 0.480 | – | – |
| Solid oil | − 0.375 | – | – |
| Red Meat | 0.347 | 0.301 | – |
| Tea and coffee | 0.311 | – | – |
| fishes | – | – | – |
| Fruit juices | – | – | – |
| Other vegetables | – | 0.714 | – |
| legumes | – | 0.611 | – |
| Fruits | – | 0.553 | – |
| Organ meats | – | 0.478 | – |
| Low-fat dairy | – | 0.475 | – |
| Poultry | – | 0.456 | – |
| Egg | – | – | – |
| Soft drinks | – | – | 0.726 |
| Snack | – | – | 0.629 |
| Nuts | – | 0.418 | 0.526 |
| Sweet desserts | 0.420 | – | 0.496 |
| Sugar | – | – | 0.389 |
| Whole grains | 0.320 | – | − 0.367 |
| Processed meats | – | – | – |
| Percentage of variance | |||
| Explaineda | 9.96 | 8.71 | 7.91 |
Only items with correlation coefficients ≥ [0·30] were presented
aCumulative percentage of variance explained by three dietary patterns was 26.58%