TABLE 1.

Prenatal dietary patterns during the third trimester of pregnancy, derived using principal factor analysis in MADRES (n = 465)¹

	Factor 1	Factor 2
Food groups (n = 25)2	SRC	VOF
Milk	0.17	0.13
Yogurt	−0.06	0.28
Cheese	0.52	0.13
Citrus, melons, berries	−0.04	0.37
Other fruits	−0.09	0.34
Fruit juices	0.20	0.12
Dark green vegetables	−0.07	0.46
Tomatoes	0.24	0.28
Other red and orange vegetables	−0.08	0.37
Other vegetables	0.16	0.55
White potatoes	0.15	0.15
Other starchy vegetables	−0.13	0.30
Legumes	0.02	0.17
Seafood	0.03	0.22
Whole grains	−0.09	0.28
Refined grains	0.63	−0.01
Meat	0.20	0.15
Processed meats	0.28	0.02
Poultry	0.05	0.18
Eggs	0.13	0.25
Soy protein	0.05	0.25
Nuts and seeds	0.03	0.31
Oils	0.26	0.39
Solid fats	0.72	−0.01
Added sugar	0.43	0.05
Variance explained (%)	34.6	34.5

¹Abbreviations: MADRES, Maternal and Developmental Risks from Environmental and Social Stressors Study; SRC, dietary pattern of solid fat, refined grain, and cheese; VOF, dietary pattern of vegetables, oils, and fruit.

²Factors and food group factor loadings were orthogonally (varimax) rotated and derived using log-transformed total daily food group intakes among participants with 1 or more 24-hour dietary recalls. High factor loadings in absolute (>0.20) are only shown for simplicity. The dietary assessment was performed over the phone by study staff using the National Cancer Institute's Automated Self-Administered 24-Hour Dietary Assessment Tool (29, 30). The food groups were constructed using the MyPyramid Equivalents Database by the USDA (31).