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Table 2 Food items and factor analysis with varimax rotation

From: Relationship between dietary patterns and risk factors for cardiovascular disease in patients with type 2 diabetes mellitus: a cross-sectional study

Components and item labels Factor 1 Factor 2 Factor 3 Factor 4 Factor 5 Factor 6
Rice −0.07 0.07 0.00 0.06 −0.15 0.80
Noodle 0.07 0.14 0.96 0.04 0.02 0.05
Breads 0.07 −0.07 0.24 0.36 0.42 −0.15
Miso soup 0.18 0.02 0.08 −0.06 0.09 0.81
Dairy products 0.27 −0.07 −0.01 0.17 0.45 0.06
Meats 0.03 0.52 0.06 0.52 −0.09 0.02
Processed meats 0.12 0.02 0.01 0.66 0.16 −0.03
Fish and shellfish 0.32 0.63 0.17 0.16 −0.03 0.05
Processed fish 0.23 0.60 0.10 0.16 0.07 0.14
Eggs 0.20 0.32 0.01 0.41 0.03 −0.01
Soy products 0.63 0.10 0.13 0.13 0.13 0.08
Green & dark yellow vegetables 0.74 0.07 −0.11 0.29 0.06 −0.07
White vegetables 0.73 0.25 0.11 0.13 0.00 −0.07
Pickled vegetables 0.51 0.18 −0.03 −0.07 0.04 0.10
Fruit and vegetable Juices 0.04 0.16 −0.01 −0.01 0.02 −0.09
Fruit 0.21 0.35 −0.01 −0.03 0.56 −0.05
Sugary foods 0.15 0.51 0.00 −0.05 0.20 0.21
Mushrooms 0.55 0.41 0.01 0.01 0.13 −0.14
Seaweeds 0.70 0.06 0.07 0.05 −0.02 0.10
Potatoes 0.18 0.62 0.01 0.03 0.21 −0.07
Sweets −0.03 0.21 0.13 0.17 0.62 0.06
Fats and oils −0.07 0.49 0.22 0.64 −0.08 0.02
Alcohol 0.01 0.02 0.20 0.17 −0.53 0.15
Tea 0.04 0.06 0.03 0.13 0.34 0.11
Coffee 0.09 0.02 0.04 0.14 0.14 0.01
Soft drinks −0.05 −0.09 0.21 0.19 0.07 0.03
Seasonings 0.32 0.05 −0.09 0.60 0.03 0.06
Soup 0.08 0.11 0.96 0.02 0.01 0.04
Contribution 19 % 8 % 6 % 6 % 5 % 4 %
  1. Individual food items with a factor loading of >|0.4| are shown in bold