Table 2.
Key food components contributing to the two main dietary patterns consumed in the CLIMB cohort.
|
Fish, poultry, and vegetables (FPV)–based dietary pattern 8.4% variance explained |
Pasta, sweetened beverages, oils and condiments (PSO)-based dietary pattern 5.9% variance explained |
||
|---|---|---|---|
| Food group | Factor loading | Food group | Factor loading |
| Other vegetables | 0.522 | Oils and condiments | 0.769 |
| Poultry | 0.453 | Pasta | 0.654 |
| Legumes and bean products | 0.444 | Sweetened beverages | 0.512 |
| Green leafy vegetables | 0.428 | Fast food | 0.258 |
| Fish | 0.426 | ||
| Root vegetables | 0.380 | ||
| Seafood | 0.352 | ||
| Fruits | 0.351 | ||
| Eggs | 0.331 | ||
| Organ meats | 0.291 | ||
| Beverages | 0.282 | ||
| Bread | 0.277 | ||
| Dairy | 0.258 | ||
| Soup | 0.254 | ||
| Nuts | 0.253 | ||
Food groups with a factor loading above 0.25 or below −0.25 are displayed. FPV- Fish, poultry, and vegetables; PSO- Pasta, sweetened beverages, oils and condiments.