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Table 3 Factor loadings and variance of dietary pattern scores identified by the reduced rank regression model

From: Association of kidney function-related dietary pattern, weight status, and cardiovascular risk factors with severity of impaired kidney function in middle-aged and older adults with chronic kidney disease: a cross-sectional population study

Food group

Explained variance (%)

Factor loadinga

Preserved vegetables, processed meat or fish

21.35

0.38

Rice/flour products

15.32

0.32

Meat

14.69

0.32

Soy sauce or other dipping sauce

14.07

0.31

Organ meats

13.79

0.31

Fried rice/flour products

8.83

0.25

Instant noodles

6.37

0.21

Fruit

8.20

−0.24

Dark-colored vegetables

7.70

−0.23

Breads

7.47

−0.23

Beans/bean products

6.92

−0.22

Eggs

5.33

0.19

Seafood

4.86

0.18

Deep fried foods

4.31

0.17

Dairy products

3.60

−0.16

Sugary drinks

1.24

0.09

Milk

0.76

−0.07

Light-colored vegetables

0.70

−0.07

Root crops

0.62

−0.07

Fried vegetables/salad dressing

0.35

−0.05

Jam/honey

0.09

0.02

Whole grains

0.08

−0.02

  1. a factor loadings are the correlations between food groups and dietary pattern scores. A positive factor loading value of food groups indicates a positive correlation with dietary pattern score, and vice versa