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Table 5 Factor loadings for the first two principal components identified from the percentage total fat contributed by each food group

From: Dietary quality and patterns and non-communicable disease risk of an Indian community in KwaZulu-Natal, South Africa

Food group Factor loadings
Factor 1: Meat and fish versus legume and cereal pattern Factor 2: Nuts and seeds versus sugars and fat pattern
Cereals, cereal products 0.61 −0.04
Vegetables 0.55 −0.29
Fruit 0.08 0.30
Legumes 0.75 −0.01
Nuts and seed 0.06 −0.70
Full-fat milk, milk products 0.24 0.37
Low-fat milk, milk products 0.13 0.34
Eggs −0.54 0.03
Meat and meat products −0.88 0.06
Fish and seafood −0.64 −0.40
Visible fats and oils −0.01 0.51
Sugar and sweets 0.17 0.55