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Table 2 Component loadings (≥0.3) of the 41 food groups per dietary pattern

From: Ethnicity and socioeconomic status are related to dietary patterns at age 5 in the Amsterdam born children and their development (ABCD) cohort

  Dietary patterns
Snacking Full-fat Meat Healthy
Explained variance (%) 7.1 4.6 4.6 4.4
Savory snacks 0.47 - - -
Refined breakfast products 0.45
Ice cream 0.42
Sauces 0.41 0.35
Choclate and candy 0.38
Fruit drink 0.31
Full-fat dairy 0.30
Low-fat spreads −0.38 −0.55
Sandwich toppings (sweet) −0.38 −0.33
Whole grain breakfast products −0.74
Tomato sauce for pasta 0.61
Full-fat spreads 0.48 −0.30
Refined grain products warm meal 0.46 0.34
Full-fat cheese 0.37
Low-fat cheese −0.35
Low-fat meat 0.44
High-fat meat 0.39
Healthy meals 0.31
Boiled potatoes 0.30
Unhealthy meals −0.32
Peanut butter −0.34
Water and tea 0.48
Vegetables 0.47
Fish 0.46
Fruits 0.38
Whole grain products warm meal 0.36
Nuts 0.31
Pulses 0.30
Artificially sweeted sodas
Biscuits and pastries
Egg
Fried potato products
Fruit drink concentrate
Granola bars
Healthy snacks
Low-fat dairy
Meat alternatives and soy products
Medium-fat dairy
Processed meats
Sugar
Sugar sweeted sodas
a. Rotation converged in 12 iterations
  1. Component loadings (≥0.3) were considered important for interpretability of the dietary patterns. A larger factor loading indicates a higher positive or negative correlation between the food group and dietary pattern