Table 7 Results of principal component analysis for the total sample and for two randomly assigned halves

n

1000

500

500

Factors selected

3

3

3

Variance explained (%)

28.8

30.1

28.9

Variance explained by factor after rotation (%)

10.2, 9.8, 8.9

11.5, 9.6, 8.9

10.4, 10.0, 8.5

Pattern 1 |loadings|> .4

Meat and egg-based

-poultry .62

-meaty mixed dishes .61

-red meat .54

-egg .54

-potatoes .45

-processed meat .42

Meat and egg-based -poultry .67

-potatoes .61

-meaty mixed dishes .60

-red meat .55

-egg .52

-fruit .43

-roots and tubers .43

-processed meat .43

-vegetables .43

-condiments .41

Meat and egg-based -meaty mixed dishes .66

-poultry .54

-red meat .53

-egg .52

-dairy .47

-condiments .46

-vegetarian mixed dishes (−0.43)-maize-based (−0.48)

Pattern 2 |loadings|> .4

Fish-based

-fish .71

-palm oil .70

-condiments .63

-red meat .55

-meaty mixed dishes .50

-vegetables .47

-nuts and seeds .44

Fish-based

-palm oil .79

-fish .70

-red meat .55

-meaty mixed dishes .50

-condiments .43

-rice, pasta, corn (−0.44)

-maize-based foods (−0.47)

Starchy food-based

-vegetables .57

-nuts and seeds .53

-potatoes .53

-condiments .53

-roots and tubers .49

-rice, pasta, corn .48

-legumes .46

-fruit .46

Pattern 3 |loadings|> .4

Starchy food-based

-rice, pasta, and corn .61

-roots and tubers .48

-maize-based foods .47

-condiments .46

-vegetables .46

-nuts and seeds .44

-cakes and sweets .44

-legumes .43

-fruit .43

-potatoes .42

Starchy food-based

-cakes and sweets .63

-condiments .62

-vegetables .53

-nuts and seeds .52

-rice, pasta, corn .49

-other oils .44

-maize-based foods .42

-legumes .41

Fish-based

-palm oil .70

-fish .53

-condiments .48

-red meat .48

-vegetables .43

-meaty mixed dishes .42

-coffee, tea (−0.43)

-rice, pasta, corn (−0.43)

-dairy (−0.45)