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Table 2 Rotated factor loadings of the three major dietary patterns a

From: Dietary patterns during pregnancy and risk of gestational diabetes: a prospective cohort study in Western China

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
  1. aFactor loadings ≥ ± 0.30 are bolded