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