Table 2 Factor loadings of three dietary patterns identified by principal component analysis a
| Â | Fried-processed dietary pattern | Vege-seafood dietary pattern | Dairy-grain dietary pattern |
|---|---|---|---|
Dark-colored vegetables | – | 0.756 | – |
Light-colored vegetables | – | 0.742 | – |
Fruits | – | – | 0.403 |
Root crops | – | – | 0.47 |
Legumes/beans | – | 0.431 | – |
Fried rice/flour products | 0.47 | – | – |
Preserved/processed foods | 0.599 | – | – |
Organ meats | 0.501 | – | – |
Sauce | 0.567 | – | – |
Instant noodles | 0.424 | – | – |
Deep-fried foods | 0.663 | – | – |
Meats | 0.485 | – | – |
Eggs | 0.39 | – | – |
Seafood | – | 0.444 | – |
Dairy products | – | – | 0.657 |
Milk | – | – | 0.586 |
Bread | – | – | 0.499 |
Whole grains | – | – | 0.392 |
Sugar-sweetened beverages | 0.501 | – | – |
Jam or honey | 0.478 | – | – |
Rice or flour products | – | 0.398 | – |
Oil added vegetables/salad | – | 0.567 | – |