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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, Japana

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

  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%
  1. aAbsolute values <−0.25 or >0.25 are underlined