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Table 2 Factor loadings of food items in RRR-derived dietary pattern 1

From: Association of nutrient-derived dietary patterns with sarcopenia and its components in community-dwelling older Japanese: a cross-sectional study

Food group

Factor loadingsa

Low-fat milk and yogurt

0.07

Milk and yogurt

0.07

Chicken

0.07

Pork/beef

0.04

Ham/sausage/bacon

0.03

Liver

0.06

Squid/octopus/shrimp/shellfish

0.10

Small fish with bones

0.26

Canned tuna

0.08

Dried fish/salted fish

0.16

Oily fish

0.15

Lean fish

0.13

Egg

0.09

Tofu/atsuage

0.22

Natto

0.19

Potatoes

0.17

Pickled green leaf vegetables

0.06

Other pickles

0.06

Lettuce/cabbage (raw)

0.21

Green leaf vegetables

0.32

Cabbage/Chinese cabbage

0.24

Carrots/pumpkin

0.25

Japanese radishes/turnips

0.21

Other root vegetables

0.23

Tomatoes

0.21

Mushrooms

0.23

Seaweeds

0.22

Western-type confectioneries

−0.09

Japanese confectioneries

−0.03

Rice crackers/rice cakes/okonomiyaki

−0.05

Ice cream

−0.09

Citrus fruits

0.11

Persimmons/strawberries/kiwifruits

0.15

Other fruits

0.11

Mayonnaise/dressing

0.08

Bread

−0.05

Buckwheat noodles

−0.04

Japanese wheat noodles

−0.02

Chinese noodles

−0.10

Spaghetti and macaroni

−0.03

Green tea

0.11

Black tea/Oolong tea

0.02

Coffee

0.00

Cola drinks/soft drinks

−0.12

100% fruit and vegetable juices

0.06

Rice

−0.19

Miso soup

−0.03

Sake

−0.11

Beer

−0.11

Shochu

−0.13

Whisky

−0.09

Wine

−0.03

  1. atsuage, deep-fried tofu; okonomiyaki, meat/fish and vegetables pancake; Shochu, a Japanese distilled beverage. aFactor loadings with an absolute value of ≥0.15 are shown in bold