Table 3 Factor loading of food groups in all dietary patterns.
Food groups | Major identified dietary pattern | ||
|---|---|---|---|
Plant based diet | High protein and sugar diet | Energy dense diet | |
Leafy vegetables | 0.707 | – | – |
Fresh fruits | 0.595 | 0.266 | – |
Starchy vegetables | 0.531 | – | – |
Tomato | 0.498 | – | – |
Dried fruits | 0.455 | – | – |
Carotene rich vegetables | 0.425 | 0.264 | − 0.231 |
Condiments | 0.380 | – | 0.220 |
Legumes | 0.379 | 0.278 | – |
Dairy | 0.362 | – | – |
Potato | 0.356 | – | 0.341 |
Pickles | 0.324 | – | – |
Whole grains | 0.288 | – | – |
Butters | 0.278 | 0.222 | – |
Organ meat | – | 0.616 | – |
Red meat | – | 0.606 | – |
Fish | – | 0.548 | – |
Soft drinks | – | 0.505 | 0.309 |
Processed meat | – | 0.451 | – |
Nuts | 0.335 | 0.420 | – |
Natural juices | 0.285 | 0.293 | – |
Snack | – | 0.285 | – |
Poultry | – | 0.280 | 0.230 |
Sweets and desserts | – | 0.265 | 0.623 |
Tea and coffee | – | – | 0.549 |
Hydrogenated fats | – | – | 0.507 |
Salt | – | – | 0.378 |
Refined grains | – | 0.201 | 0.337 |
Vegetable oils | 0.243 | – | − 0.306 |
Olive | – | 0.261 | − 0.269 |
Egg | 0.212 | 0.229 | 0.246 |
Variance, % | 13.8 | 6.52 | 5.03 |
