Table 4 Dietary pattern scores derived by principal component analysis and rotated factor loadings of food groups

Poultry

62

− 3

16

Meaty Mixed Dishes

61

50

3

Red Meat

54

55

7

Egg

54

11

14

Potatoes

45

− 2

42

Processed Meat

42

19

6

Dairy Products

38

− 21

− 5

Fruit

38

− 8

43

Condiments

36

63

46

Sodas and Juices

36

7

3

Vegetables

32

47

46

Coffee and Tea

30

− 39

6

Olive Oil

24

0

7

Whole Grain Bread and Cereals

24

5

21

Roots and Tubers

23

-2

48

Alcoholic Beverages

20

4

− 5

Margarine

17

8

− 8

Vegetable Soups, Stew, Sauces

12

21

− 10

Cooking Fats

12

− 4

− 2

White Bread and Cereals

12

− 7

21

Palm Oil

8

70

− 29

Fish

5

71

− 3

Rice, Pasta, and Corn

3

− 25

61

Nuts and Seeds

3

44

44

Sweet Spreads

1

−2

30

Cakes and Sweets

− 4

27

44

Other Oils

− 11

27

37

Legumes

− 15

− 1

43

Maize-based Foods

− 35

− 23

47

Vegetarian Mixed Dishes

− 35

− 12

0

Total variance explained by factor (%):

10.15

9.82

8.87