Dietary pattern, dietary total antioxidant capacity, and dyslipidemia in Korean adults

Nutrition Journal

Table 1 Factor loading matrix of food groups for the four dietary patterns identified from the 24-h dietary recall

Food or food groups	Pattern 1 Rice & Kimchi	Pattern 2 Oil, sweets, seasoning, fish & other vegetables	Pattern 3 Red meat & alcohol	Pattern 4 Grain, bean, nuts, vegetables & fruits
Rice	0.74	−0.25	−0.39
Other grains				0.32
Noodles and dumpling	−0.29			− 0.39
Bread and snack	−0.58
Potatoes and corn
Sweets		0.53
Seasoning		0.34	0.33	0.28
Bean, Tofu, and soymilk				0.31
Nuts and seeds				0.36
Green and yellow vegetables				0.40
Light-colored vegetables		0.41		0.33
Kimchi	0.34
Mushroom				0.25
Fruits	−0.27			0.30
Red meats and its product			0.61
White meats and its product
Eggs	−0.25	0.26		−0.28
Fish and Shellfish		0.39
Seaweeds			−0.33
Milk and dairy products	−0.51
Oil		0.74
Beverage	−0.27
Alcohol			0.65
Coffee and Tea				−0.33

* For simplicity, factor loading values less than 0.25 are not listed in the matrix.* Four dietary patterns were derived by principal component analysis after entering the 24 food groups into the FACTOR PROCEDURE. The factors were rotated by orthogonal transformations (Varimax rotation function in SAS), and the number of factors was determined based on eigenvalues (> 1.20)

ISSN: 1475-2891