From: Associations between dietary patterns and blood pressure in a sample of Australian adults
Dietary Pattern 1 | Factor loading1 | Dietary Pattern 2 | Factor loading1 | Dietary Pattern 3 | Factor loading1 |
---|---|---|---|---|---|
Fruit drinks, cordiala & 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-awayb | 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 | Vegemitec | −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 | Â | 5.7 | Â | 5.3 |