Table 4 Food groups and their factor loadings in the three extracted dietary patterns
Food groups | Healthy dietary pattern 1 | Healthy dietary pattern 2 | Unhealthy pattern |
|---|---|---|---|
Fruits | 0.833 | 0.112 | -0.223 |
Red meat | 0.704 | Â | 0.286 |
Nuts | 0.612 | Â | Â |
Legumes | 0.537 | Â | -0.130 |
Processed meats | -0.464 | -0.358 | 0.436 |
Fish | Â | 0.821 | Â |
Chicken | -0.156 | 0.760 | 0.142 |
Low-fat dairy | Â | 0.588 | -0.158 |
Non-starchy vegetables | 0.405 | 0.497 | Â |
Grains | Â | -0.447 | 0.433 |
Potato | -0.128 | -0.114 | 0.571 |
High-fat dairy | 0.108 | 0.113 | 0.557 |
Sugary products | Â | -0.266 | 0.533 |
Egg | -0.152 | Â | 0.446 |