Association of dietary patterns with blood uric acid concentration and hyperuricemia in northern Chinese adults

Nutrition Journal

Table 3 Factor loadings of food groups in each dietary pattern identified by using PCA, RRR, and PLS

	Plant-based diet	Processed food diet	Animal-based diet	RRR diet	PLS diet
Cereals and potatoes	− 0.08	− 0.00	0.15	0.02	0.02
Legumes and their products	0.55^a	0.10	0.09	0.20	0.26^a
Fresh vegetables	0.70^a	0.13	0.15	0.10	0.24^a
Mushrooms and algae	0.19	0.63^a	− 0.02	− 0.00	0.11
Preserved vegetables	0.02	0.57^a	− 0.13	0.15	0.15
Fruits	0.60^a	0.28	0.08	0.11	0.24^a
Poultry	0.21	0.05	0.67^a	0.53^a	0.51^a
Meat	0.18	0.02	0.68^a	0.08	0.27^a
Fish and shrimp	0.26	− 0.14	0.31	− 0.06	0.03
Animal organs	0.16	0.30	0.04	0.38^a	0.40^a
Processed meats	− 0.03	0.49^a	0.32	− 0.21^a	− 0.12
Eggs	0.43^a	− 0.15	− 0.06	− 0.16	0.01
Snacks and dessert	0.06	0.55^a	0.07	− 0.30^a	− 0.06
Dairy products	0.58^a	0.18	− 0.11	0.09	0.12
Nuts	− 0.06	0.13	0.32	0.16	0.17
Sugary beverages,	− 0.04	0.20	0.145	0.46^a	0.40^a
Tea or coffee	0.11	0.11	0.12	0.29	0.28^a

ISSN: 1475-2891