Pessimism, diet, and the ability to improve dietary habits: a three-year follow-up study among middle-aged and older Finnish men and women

Table 1 Rotated factor matrix for dietary patterns created by using principal component analysis. Factor loadings with absolute values of > 0.35 have been presented in bold. Negative loadings indicate the lack of foodstuff in question belonging to certain dietary patterns

Foodstuff	Dietary pattern
Foodstuff	Healthy	Sweet unhealthy	Fatty unhealthy	Traditional
Porridge, cereals	0.382	−0.001	−0.152	0.249
Fish	0.397	−0.109	0.060	−0.097
Lunch meats, cold cuts	0.359	0.214	0.055	0.142
Fresh vegetables/root vegetables	0.664	−0.018	−0.131	0.005
Cooked vegetables	0.646	−0.049	−0.032	− 0.098
Berries and fruits	0.589	0.076	−0.171	0.181
Fruit or berry juice	0.378	0.081	0.189	0.037
Sweet pastries	0.109	0.597	−0.031	0.256
Ice cream	0.088	0.495	0.085	−0.131
Candies	−0.043	0.701	0.033	0.078
Chocolate	0.035	0.677	0.098	−0.032
Salty snacks	−0.024	0.352	0.195	−0.221
Fried potatoes, French fries	−0.005	0.026	0.489	−0.059
Low-fat cheese	0.411	0.142	−0.368	−0.066
Other cheese	−0.004	0.025	0.609	0.108
Sausages	−0.147	0.240	0.493	0.065
Sliced sausages	−0.111	0.139	0.558	0.053
Eggs	0.151	0.013	0.475	−0.057
Soft drinks	−0.103	0.305	0.352	−0.125
Meat dishes	0.028	0.132	0.366	0.552
Chicken, turkey	0.443	0.003	−0.048	−0.415
Boiled or mashed potatoes	0.230	0.002	0.101	0.658
Rice, pasta	0.294	0.088	0.115	−0.409
Pizza, hamburgers	−0.021	0.263	0.169	−0.302

ISSN: 1475-2891