Table 3 Factor loadings for the three identified dietary patterns among the study participants
Food groups | Dietary patterns | ||
|---|---|---|---|
Western | Traditional | Healthy | |
Refined grain | 0.664 | – | – |
Unrefined grain | − 0.652 | 0.304 | – |
Liquid oil | − 0.598 | – |  |
Vegetable | − 0.593 | – | 0.307 |
Low-fat dairy | − 0.518 | – |  |
High-energy drinks and beverages | 0.387 | – | − 0.344 |
Solid fat | 0.372 | – | – |
Mayonnaise | 0.314 | – | – |
Processed foods | – | – | – |
Butter | – | – | – |
Seasonings | – | 0.673 | – |
Fruits | – | 0.511 | – |
Seeds | – | 0.457 | – |
Starchy vegetables | – | 0.452 | – |
High-fat dairy | – | 0.386 | – |
Dry fruits | – | 0.324 |  |
Sweets | – | – | − 0.635 |
Snacks | – | – | − 0.580 |
Legumes | – | 0.391 | 0.565 |
Egg | – | – | 0.331 |
Fish and poultry meat | – | – | 0.307 |
Organ meats | – | – | – |
Red meat | – | – | – |
Tea and coffee | – | – | – |
Total variance (%) | 11.15 | 8.79 | 7.98 |