Table 2 Factor loading of food groups in all dietary patterns

Leafy vegetables

.717

–

–

Fresh fruits

.630

.274

–

Dried fruits

.563

–

–

Dairy

.485

–

–

Tomato

.455

–

–

Carotene-rich vegetables

.439

.226

–

Condiments

.439

–

–

Pickles

.402

–

–

Legumes

.378

.345

–

Whole grain

.369

–

–

Starchy vegetables

.354

–

–

Vegetable oil

.330

–

−.248

Natural juices

.322

.239

–

Butter

.319

–

.276

Olive

.247

–

–

Organ meat

–

.611

–

Read meat

–

.578

–

Fish

–

.578

–

Processed meat

–

.516

–

Soft drink

–

.496

.295

Nuts

.360

.435

–

Egg

–

.330

.221

Poultry

–

.311

.209

Snack

–

.287

.206

Sweets and desserts

–

–

.738

Tea and coffee

–

–

.654

Hydrogenated fat

–

–

.500

Salt

–

–

.388

Potato

.251

–

.342

Refined grain

–

–

.331

Variance %

11.04

19.47

26.67