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