Association between dietary patterns and cognitive function among 70-year-old Japanese elderly: a cross-sectional analysis of the SONIC study

Table 1 Factor-loading matrix for the major three dietary patterns identified among 635 Japanese men and women aged 69–71 years who participated in the SONIC Study, Japan^a

	Factor 1	Factor 2	Factor 3
	Plant foods and fish	Rice and miso soup	Animal foods
Other vegetables	0.71	−0.03	0.11
Green and dark yellow vegetables	0.68	−0.26	0.13
Soy products	0.55	0.22	0.06
Seaweeds	0.54	0.11	0.12
Mushrooms	0.53	−0.07	0.22
Potatoes	0.51	0.20	−0.10
Fruit	0.48	−0.22	−0.16
Salad vegetables	0.41	−0.26	0.18
Green tea	0.33	0.18	−0.04
Pickled vegetables	0.33	0.07	−0.04
Low-fat milk	0.04	−0.01	0.02
Soft drinks	−0.31	−0.21	−0.04
Alcoholic beverages	−0.32	0.04	0.07
Cooked rice	−0.33	0.74	−0.21
Miso soup	0.00	0.53	0.03
Fruit and vegetable juice	0.05	−0.20	0.12
Coffee	−0.09	−0.23	0.00
High-fat milk	0.24	−0.27	−0.08
Noodles	−0.24	−0.29	0.01
Black and Oolong tea	0.13	−0.30	−0.05
Processed meats	−0.10	−0.34	0.30
Ice cream	−0.17	−0.40	−0.11
Fats and oils	−0.05	−0.48	0.33
Breads	−0.16	−0.53	−0.14
Seasonings	0.18	0.12	0.73
Shellfish	−0.02	−0.02	0.44
Chicken	0.06	−0.15	0.43
Red meats	0.02	−0.07	0.42
Fish	0.38	0.14	0.41
Seafood	0.11	0.13	0.40
Sugar	−0.04	−0.02	0.22
Eggs	0.15	−0.12	0.19
Confectioneries	0.16	−0.22	−0.52
Percentage of variance	10.6%	7.5%	6.8%

ISSN: 1475-2891