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Table 3 Factor loadings for dietary patterns in all subjects

From: Effects of a fruit-vegetable dietary pattern on oxidative stress and genetic damage in coke oven workers: a cross-sectional study

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 / / /
  1. aFactor loadings ≤ │0.15│ were excluded for simplicity.
  2. Pattern 1: Rice-noodle pattern; Pattern 2: Fruit-vegetable pattern; Pattern 3: High protein foods; Pattern 4: Snack-sugar pattern.