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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