Table 8 Results of principal component analysis for the total sample and separately for settlement types

n

1000

501

499

Factors selected

3

3

3

Variance explained (%)

28.8

29.4

29.7

Variance explained by factor after rotation (%)

10.2, 9.8, 8.9

11.2, 10.0, 8.2

11.9, 9.1, 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 .65

-potatoes .61

-meaty mixed dishes .54

-egg .53

-fruit .50

-red meat .48

-roots and tubers .43

-vegetables .42

Fish-/meat-based

- palm oil .78

-fish .74

-Meaty mixed .69

-red meat .69

-condiments .63

-processed meat .40

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

-condiments .79

-fish.59

-vegetables .58

-red meat .53

-other oils .53

-meaty mixed dishes .46

-nuts and seeds .44

-cakes and sweets .41

-coffee tea (−0.42)

Starchy staples and plant-based

-vegetables .51

-cakes and sweets .51

-maize-based .50

-nuts and seeds .50

-condiments .48

-rice, pasta, and corn .44

-legumes .44

-roots and tubers .44

-other oils .42

-potatoes .42

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

-rice, pasta, corn .69

-maize-based .61

-legumes .50

-palm oil (−0.59)

Animal-based

-dairy .56

-poultry .48

-egg .45

-coffee, tea .44

-meaty mixed dishes .43

-fruit .42