Table 3 Factor loadings for dietary patterns in all subjects
Food groups | Pattern 1 | Pattern 2 | Pattern 3 | Pattern 4 |
|---|---|---|---|---|
Rice | 0.81 | / | 0.21 | / |
Noodles | 0.73 | 0.19 | / | 0.21 |
Steamed buns | /a | / | / | −0.16 |
Coarse cereals | / | −0.25 | / | −0.15 |
Dark vegetables | 0.21 | 0.78 | / | / |
Light vegetables | 0.24 | 0.70 | / | / |
Mushrooms | / | / | / | / |
Legume products | / | / | 0.31 | / |
Fruit | / | 0.76 | −0.21 | 0.15 |
Eggs | 0.18 | / | / | −0.17 |
Pork | 0.20 | / | 0.61 | / |
Poultry | 0.19 | 0.20 | 0.59 | 0.20 |
Beef and mutton | / | −0.18 | / | / |
Processed meat | −0.23 | / | 0.43 | −0.23 |
Visceral organs | −0.18 | / | 0.27 | / |
Fish | 0.24 | 0.21 | / | 0.18 |
Shrimps and crabs | / | / | −0.17 | / |
Dairy products | / | 0.19 | / | / |
Beverages | −0.29 | / | −0.25 | 0.23 |
Alcohol | −0.18 | / | 0.22 | −0.27 |
Fried pasta | / | −0.23 | −0.28 | −0.27 |
Snacks and cookies | −0.15 | / | −0.26 | 0.84 |
Sugars and preserves | / | −0.19 | / | 0.61 |
Oils | 0.31 | / | / | 0.32 |
Condiments | 0.15 | / | / | / |