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Table 2 Factor loading of food groups in all dietary patterns

From: Major dietary patterns in relation to chronic low back pain; a cross-sectional study from RaNCD cohort

Food groups Vegetarian dietary pattern High protein dietary pattern Energy dense diet
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
  1. Values < 0.2 have been removed for clar