Table 5 Factor loadings and explained variation of dietary patterns obtained with PCA

White bread

0.02

0.01

−0.70

Brown bread

0.16

0.00

0.20

Cereals

0.13

−0.27

0.40

Pastries

−0.16

−0.29

0.05

Potatoes

0.00

0.12

−0.28

Rice pasta

−0.08

0.08

0.21

Fried foods

−0.39

0.13

−0.09

Fruits

0.51

−0.09

0.02

Oleaginous fruits

0.23

0.09

0.14

Dried fruits

0.35

−0.02

0.06

Soups

0.25

0.09

−0.11

Vegetables

0.56

0.25

0.19

Pulses

0.27

0.21

−0.06

Preserved vegetables

0.05

0.14

−0.12

Lean meat

−0.23

0.38

−0.08

Fatty meat

−0.45

0.26

0.09

Offal’s

0.15

0.29

−0.11

Processed smoked meat

−0.11

0.26

0.06

Processed meat

−0.36

0.27

0.08

Fish

0.43

0.39

0.16

Smoked and canned fish

0.17

0.37

0.24

Shellfish and mussels

0.06

0.47

0.22

Eggs

−0.05

0.12

−0.02

Ready meal

−0.38

0.08

0.41

High-fat dairy products

0.15

−0.23

−0.11

Low-fat dairy products

0.26

−0.04

0.20

Soya products

0.20

−0.11

0.26

Butter and low fat butter

0.01

−0.02

−0.30

Minarine and margarine

−0.26

0.04

−0.07

Olive oil

0.35

0.05

0.16

Oil rich in omega6

0.30

0.03

−0.13

Oil rich in omega3

0.15

−0.01

−0.15

Fresh cream and dressing

−0.38

−0.03

0.24

Light fresh cream and dressing

−0.03

0.05

0.31

Sugar and sweets

−0.11

−0.49

0.08

Salty biscuits

−0.34

0.06

0.20

Water

0.24

0.08

0.15

Coffee

−0.07

0.06

−0.17

Fruit or vegetable juice

−0.01

−0.15

0.29

Soft drinks

−0.43

−0.18

0.08

Diet soft drinks

−0.20

0.05

0.13

Beer

−0.26

0.34

−0.03

Wine

0.03

0.38

−0.07

Aperitifs and spirits

−0.15

0.34

−0.09

Tea

0.36

−0.10

−0.02

Explained variation in food groups, %

3.1%

2.1%

1.9%