Table 2 Factor-loading matrix for major dietary patterns^a

Processed meats

0.53

-

0.37

Cured fish

0.56

-

-

Red meats

-

-

0.41

Organ meats

-

-

-

Fish

0.51

-

-

Poultry

0.67

-

-

Eggs

0.51

-

0.36

Dairy products

0.32

-

-

Citrus fruits and juices

0.35

0.52

-

Other fruits and juices

-

0.60

-

Cruciferous vegetables

-

0.50

-

Yellow vegetables

0.41

0.33

-

Tomato

-

0.48

-

High-nitrate vegetables

0.39

0.55

-

Other vegetables

-

0.71

-

Legumes

-

0.51

-

Garlic

-

0.32

-

French fries

-

-

0.32

Whole grains

-

-

-

Refined grains

-

-

0.52

Snacks

-

-

0.35

Nuts

0.43

0.38

-

Olives

0.42

-

-

Non-healthy oils

0.30

-

0.60

Vegetable oils

0.36

-

0.46

Sugars

-

-

0.43

Sweets and desserts

0.50

-

-

Ice cream

-

-

-

Soft drinks

-

-

0.53

Yogurt drink

-

0.42

-

Tea

-

-

-

Coffee

0.44

-

-

Condiments

-

0.51

-

Salt

-

-

-

Pickles

-

0.50

-

Alcohol

-

-

0.47

Percentage of variance explained (%)

0.101

0.100

0.081