Table 1 Factor loading for dietary patterns identified by factor analysis
Factor1 | Factor2 | Factor3 | |
|---|---|---|---|
Rice | 0.80 | / | / |
Vegetables | 0.50 | / | −0.28 |
Pork | 0.42 | / | 0.31 |
Fish and seafood | 0.30 | 0.25 | 0.25 |
Fast foods | −0.28 | 0.27 | / |
Other cereals | −0.48 | / | / |
Wheat | −0.68 | / | −0.25 |
Fruits | / | 0.62 | / |
Dairy products | / | 0.61 | / |
Cakes, cookies and pastries | / | 0.52 | / |
Eggs | / | 0.44 | / |
Nuts and seeds | / | 0.36 | / |
Fungi and algae | / | 0.30 | / |
Poultry | / | / | 0.42 |
Organ meats | / | / | 0.41 |
Other livestock meat | / | / | 0.36 |
Legumes | / | / | −0.27 |
Starchy roots and tubers | / | / | −0.57 |
Variance explained (%) | 11.9 | 10.3 | 6.4 |
