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Table 2 Included food groups and explained variance in the explorative dietary patterns

From: Associations between explorative dietary patterns and serum lipid levels and their interactions with ApoA5 and ApoE haplotype in patients with recently diagnosed type 2 diabetes

PCA patterns Included food groups Factor loadings Explained variance in food intake (%)
PCA pattern 1    7.4
Bread white 0.46  
Burger, pizza 0.48  
Chocolate 0.47  
Cookie filled (chocolate or cream) 0.56  
Cream cake 0.40  
French fries 0.50  
Fruit gum 0.41  
Fruit nectar 0.48  
Ham high-fat (with visible fat) 0.40  
Hot chocolate 0.42  
Ice-cream milk/cream 0.51  
Ice-cream fruit 0.41  
Lemonade, coke 0.48  
Palmin, bacon 0.48  
Pancake 0.41  
Potato chips 0.42  
Sauce 0.46  
Sausages high-fat (e.g. salami, pork, blood, or liver sausage) 0.45  
Sugar 0.44  
PCA pattern 2    4.3
Herbs 0.59  
Legumes 0.46  
Nuts, seeds 0.48  
Oil 0.46  
Vegetables cooked 0.41  
Vegetables raw 0.51  
(Sparkling) wine 0.43  
PCA pattern 3    3.1
Bread whole-grain 0.41  
Cheese high-fat (e.g. Gouda, Edam, or Tilsiter cheese, cream cheese) −0.47  
Cheese low-fat (e.g. Harz, Limburger, or Mainz cheese, reduced-fat cheese) 0.52  
Cottage cheese low-fat (<10 % fat) 0.43  
Dairy low-fat (milk, yoghurt, kefir, sour milk ≤1.5 % fat) 0.53  
Margarine semi-fat 0.45  
RRR patterns    Explained variance in response variables (%)
RRR pattern 1    Triglycerides: 10.3
HDL-cholesterol: 1.0
LDL-cholesterol: 20.2
Fruit gum 0.21  
Fruit juice unsweetened 0.24  
Fruits fresh −0.29  
Potato dumpling 0.25  
Vegetables raw −0.22  
RRR pattern 2    Triglycerides: 21.2
HDL-cholesterol: 10.0
LDL-cholesterol: 29.3
Coffee 0.24  
Margarine semi-fat −0.26  
Noodles egg −0.21  
Potatoes boiled 0.21  
Fruit, herbal tea −0.27  
RRR pattern 3    Triglycerides: 25.6
HDL-cholesterol: 19.9
LDL-cholesterol: 30.0
Butter −0.22  
Cream cake −0.20  
French fries −0.32  
High-percentage alcoholic beverages (e.g. schnapps, cognac, whiskey) −0.24  
  1. Food groups with absolute factor loadings ≥ 0.4 and ≥ 0.2 for PCA and RRR, respectively, were considered as contributing to a dietary pattern
  2. PCA principal component analysis; RRR reduced rank regression