Table 2 Rotated factor loadings of the three major dietary patterns a
Food groups | Plant-based pattern | Meat-based pattern | High protein-low starch pattern |
|---|---|---|---|
Green leafy vegetables | 0.65 | 0.26 | 0.06 |
Root vegetables | 0.56 | 0.15 | 0.04 |
Gourd/melon family vegetables | 0.55 | −0.05 | − 0.07 |
Red/orange vegetables | 0.51 | −0.15 | − 0.01 |
Cruciferous vegetables | 0.48 | 0.11 | 0.08 |
Bean vegetables | 0.41 | 0.00 | −0.20 |
Potatoes | 0.40 | −0.02 | −0.21 |
Mushrooms | 0.39 | 0.39 | 0.11 |
Bean products | 0.35 | −0.01 | −0.06 |
Fruits | 0.31 | −0.12 | 0.18 |
Organ meat | 0.13 | 0.67 | −0.01 |
Ox tripe | −0.05 | 0.59 | −0.06 |
Pig blood curd | 0.10 | 0.50 | 0.00 |
Squid | 0.03 | 0.45 | −0.04 |
Pork | 0.16 | 0.39 | 0.24 |
Processed meat | 0.01 | 0.37 | −0.19 |
Eggs | 0.02 | −0.12 | 0.48 |
Milk | 0.03 | −0.24 | 0.40 |
Lean pork meat | −0.34 | 0.10 | 0.40 |
Fish | 0.27 | 0.22 | 0.40 |
Noodles | −0.01 | 0.04 | −0.44 |
Bread | 0.11 | −0.01 | −0.43 |
Sea vegetables | 0.26 | 0.27 | 0.11 |
Pickled vegetables | 0.11 | 0.07 | −0.13 |
Nuts and seeds | 0.28 | −0.12 | 0.28 |
Beef | 0.23 | 0.27 | 0.03 |
Poultry | 0.26 | 0.26 | 0.26 |
Processed eggs | −0.09 | 0.23 | 0.15 |
Rice | −0.28 | −0.18 | − 0.24 |
Maize | 0.21 | −0.08 | −0.07 |
Alcohol | −0.03 | 0.04 | −0.10 |
Coffee/Tea | −0.02 | 0.01 | −0.05 |
Variance explained (%) | 9.04 | 7.10 | 5.01 |