Table 3 Factor-loading matrix for the three dietary patterns*
Food groups | Dietary patterns | ||
|---|---|---|---|
Traditional southern Chinese | Western | Grains-vegetables | |
Refined grains | 0.411 | – | – |
Whole grains | – | – | 0.534 |
Tubers | – | – | 0.471 |
Vegetables | 0.407 | – | 0.638 |
Fruit | 0.462 | – | – |
Pickled vegetables | 0.509 | – | – |
Mushrooms | – | – | 0.664 |
Red meat | – | 0.563 | – |
Poultry and organs | – | 0.502 | – |
Processed and cooked meat | – | 0.520 | – |
Fish and shrimp | 0.486 | – | – |
Eggs | – | 0.346 | – |
Seafood | – | 0.417 | – |
Bacon and salted fish | 0.529 | – | – |
Salted and preserved eggs | 0.414 | – | – |
Milk | 0.360 | – | |
Cheese | – | 0.315 | |
Soya bean and its products | 0.400 | – | – |
Miscellaneous bean | 0.414 | – | – |
Fats | 0.447 | – | |
Vegetable oil | – | – | 0.392 |
Fast foods | – | 0.407 | – |
Nuts | – | – | 0.303 |
Snacks | – | 0.517 | – |
Chocolates | – | 0.435 | – |
Honey | – | – | 0.595 |
Drinks | 0.472 | – | |
Alcoholic beverages | – | 0.301 | – |
Tea | – | – | 0.357 |
Coffee | – | 0.390 | – |
Variance of intake explained (%) | 10.3 | 8.5 | 6.8 |