Associations between dietary patterns and blood pressure in a sample of Australian adults

Nutrition Journal

Table 2 The three identified dietary patterns in a sample of Australian adults (n = 251)

Dietary Pattern 1	Factor loading¹	Dietary Pattern 2	Factor loading¹	Dietary Pattern 3	Factor loading¹
Fruit drinks, cordial^a & soft drinks	0.65	Bread – low fibre (white)	0.50	Breakfast cereals – high sodium	0.62
Processed meat	0.53	Pasta, noodles &rice	0.49	Milk & yoghurt – high fat (> 1%)	0.51
Fried potatoes	0.48	Meat, egg & poultry dishes	0.47	Take-away^b	0.44
Alcoholic beverages	0.45	Mixed cereal dishes	0.26	Pasta & rice dishes	0.32
Meats, poultry & egg	0.43	Seeds & nuts ^	0.25	Fruit juices	0.28
Sauces & salad dressings	0.41	Vegetable dishes	0.20	Soy milk & flavoured milk	0.25
Fats & oils	0.35	Fried potatoes	−0.25	Fruit	0.23
Cheese	0.22	Milk & yoghurt – low fat (< 1%)	− 0.30	Bread – low fibre (white)	− 0.21
Breakfast cereals – low sodium	−0.23	Meats, poultry & egg	−0.31	Vegemite^c	−0.24
Canned fish & fish dishes	−0.33	Vegetable juices	−0.33	Vegetable dishes	−0.24
Tea & coffee	−0.40	Vegetables	−0.43	Cheese	−0.36
		Bread – high fibre	−0.48	Snacks	−0.36
Variance Explained (%)	7.2		5.7		5.3

¹Absolute values < 0.2 are not shown; ^acordial is a non-alcoholic fruit drink concentrate; ^b take-away includes fast foods such as dim sums, pizza, spring rolls; ^cVegemite is an Australian food spread made from brewers’ yeast extract. The following 4 food groups are not included in any dietary pattern: Mineral & electrolyte drinks, Fish & seafood, Soup, and Cakes & sweets as their absolute factor loading was < 0.2 and thus were not considered to significantly contribute to a pattern. ^The food group seeds & nuts consisted mainly of salted nuts in this population group

ISSN: 1475-2891