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Table 1 Factor loadings and dietary patterns derived from principal component analysis of food frequency questionnaire data

From: Association of dietary patterns, anthropometric measurements, and metabolic parameters with C-reactive protein and neutrophil-to-lymphocyte ratio in middle-aged and older adults with metabolic syndrome in Taiwan: a cross-sectional study

Food Groups Factor I
Western dietary pattern
Factor II
Prudent dietary pattern
Milk −0.045 0.380
Dairy products 0.166 0.377
Eggs 0.502 0.112
Meat 0.531 0.131
Organ meats 0.500 0.110
Legumes/soy products 0.306 0.390
Seafood 0.316 0.363
Light-colored vegetables −0.039 0.799
Dark-colored vegetables −0.057 0.831
Fruit −0.014 0.521
Vegetables with oil/dressing 0.261 0.524
Rice/flour products 0.381 0.143
Whole grains 0.071 0.228
Root crops 0.201 0.369
Refined dessert 0.319 0.131
Jam/honey 0.382 0.108
Sugary drinks 0.542 −0.098
Rice/flour cooked in oil 0.436 0.066
Deep-fried food 0.619 0.044
Instant noodle 0.392 −0.083
Processed food 0.586 0.036
Sauce 0.526 0.071