Food intake patterns and cardiovascular risk factors in Japanese adults: analyses from the 2012 National Health and nutrition survey, Japan

Htun, Nay Chi; Suga, Hitomi; Imai, Shino; Shimizu, Wakana; Takimoto, Hidemi

doi:10.1186/s12937-017-0284-z

Table 1 Factor loadings and explained variation in food groups

From: Food intake patterns and cardiovascular risk factors in Japanese adults: analyses from the 2012 National Health and nutrition survey, Japan

Food groups		Factor1	Factor2	Factor3
34 Food groups used in dietary pattern anaylsis	Original 98 food items from J-NHNS [food group number]	Traditional Japanese	Westernized	Meat and fat
Rice	Rice [1]	0.149	−0.667	−0.021
Rice products	Rice products [2]	−0.003	0.061	−0.030
Flour and wheat products	Flour and wheat [3], other wheat products [4]	−0.064	−0.038	0.399
Bread and danish	bread [4], danish [5]	−0.207	0.638	0.006
Noodles (includes soba)	Udon, chinese noodles [6] instant chinese noodles [7] pasta [8] soba (buckwheat noodles) [10]	−0.063	0.224	0.282
Corn products and other grains	Corn products [11] other grains [12]	0.022	0.058	−0.022
Potatoes	Sweet potatoes [13], potatoes [14], other starchy roots and tubers [15], processed starch [16]	0.323	−0.042	0.051
Sugars and sweeteners	Sugars and sweeteners [17]	0.394	0.203	0.098
Beans	Soy beans and soybean products [18], Tofu [19], soy bean curd [20], Natto [21], other soy bean products [22], other beans [23]	0.381	−0.043	−0.097
Seeds and nuts	seeds and nuts [24]	0.163	0.115	−0.035
Fresh vegetables	tomato [25] carrot [26] spanich [27] green pepper [28] other brightly colored vegetables [29] cabbage [30] cucumber [31] radish [32] onion [33] Chinese cabbage [34] other light-colored vegetables [35]	0.577	0.049	0.162
Vegetable juice	vegetable juice [36]	0.006	0.116	−0.010
Salted or pickled vegetables	leafy vegetables pickles [37] pickled radish and other salted or pickled vegetables [38]	0.261	−0.148	−0.177
Fresh fruit	Strawberry [39], citrus fruits [40], banana [41], apples [42], other fruits [43]	0.389	0.333	−0.288
Jam	Jam [44]	0.057	0.356	−0.041
Fruit juice	Fruit juice [45]	−0.055	0.036	0.050
Mushrooms	Mushrooms [46]	0.372	0.085	0.117
Seaweeds	Seaweeds [47]	0.262	−0.033	−0.049
Fish and shellfish	Mackerel, sardines [48], salmon and trout [49], red snapper, flounder and flatfishes [50], tuna, swordfishs [51], other raw fishes [52], shellfishes [53], squid and cuttlefish [54], prawns and crabs [55], processed fishes and seafood (salted, dried) [56], canned fish and seafoods [57] tsukudani [58] fish paste [59], fish ham and sausages [60]	0.389	−0.144	−0.189
Meat	Beef [61], pork [62], ham and sausages [63], other meats [64], chicken [65], other poultry [66], innards [67], whale [68], other processed meat and meat products [69]	−0.055	−0.114	0.623
Eggs	Eggs [70]	0.095	−0.114	0.238
Milk, cheese, and yogurt	Milk [71], cheese [72], and yogurt [73]	0.144	0.420	−0.160
Other milk products	Other dairy products [74], other milks [75]	−0.076	0.045	0.034
Butter and margarine	Butter [76], margarine [77]	−0.160	0.484	0.164
Other fats	Vegetable oils [78], animal fats [79], other fats [80]	−0.032	−0.162	0.573
Confectionaries	Japanese confectioneries (Wagashi) [81], cakes and pastries [82], biscuits [83], candies [84], other confectioneries [85]	−0.019	0.203	−0.139
Alcohol drinks	Japanese sake [86], beer [87], whiskey, wine and other alcoholic beverages [88]	0.028	−0.169	0.247
Tea	Tea [89]	0.269	−0.003	−0.232
Coffee and cocoa	Coffee and cocoa [90]	−0.052	0.282	0.141
Other beverages	Other beverages [91]	−0.091	−0.018	0.192
Sauce, mayonnaise	Sauce [92], salt [94], mayonnaise [95], other seasonings [97]	0.161	0.146	0.389
Soy sauce	Soy sauce [93]	0.554	−0.014	0.242
Miso	Miso [96]	0.397	−0.309	−0.139
Spices	Spices [98]	0.137	0.019	0.149
Explained variation in food groups (%)		2.080	2.007	1.729

Factor loadings (absolute values) > 0.3 were shown in bold characters
A detailed description of food groups used in NHNS were shown on page 57–63 (Table 1) of reference [28]

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