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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
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