Table 3 Orthogonally rotated factor loadings for three dietary patterns derived from principal components analysis a
Food or food groups | Factor 1: Modern | Factor 2: Animal food | Factor 3: Snack food |
|---|---|---|---|
Cereals | −0.63 | 0.10 | −0.12 |
Tubers and starches | 0.06 | −0.21 | 0.00 |
Legumes | −0.11 | −0.06 | 0.40 |
Vegetables | −0.53 | 0.21 | −0.13 |
Fungi and algae | 0.14 | 0.30 | −0.04 |
Fruits | 0.31 | 0.21 | 0.11 |
Nuts | −0.11 | 0.10 | 0.68 |
Meat and its products | 0.10 | 0.53 | 0.05 |
Poultry and its products | 0.21 | 0.57 | −0.08 |
Dairy products | 0.53 | 0.25 | 0.19 |
Eggs | 0.31 | 0.25 | 0.22 |
Fish and shellfish | −0.02 | 0.53 | 0.17 |
Ethnic foods and cakes | 0.25 | −0.03 | 0.45 |
Fast foods | 0.63 | 0.20 | −0.11 |
Beverages | 0.15 | 0.03 | 0.48 |
Sugar and preserves | 0.24 | 0.11 | −0.07 |
Fats and oils | 0.01 | −0.20 | 0.15 |
Condiments | −0.38 | 0.22 | 0.17 |
% Variance explained | 13.1% | 7.5% | 6.6% |