Food groups | Dietary patterns | |||||
---|---|---|---|---|---|---|
Processed meat/ westernized | Fish/traditional | Fruit/vegetables | Reindeer/traditional | Bread and sandwich spreads | Sweets and bakery goods | |
Whole milk (regular or sour/fermented/cultured) | ||||||
Low-fat/skimmed milk (regular or sour/fermented/cultured) | Â | Â | Â | Â | 0.22 | Â |
White cheese, full and low fat | Â | Â | 0.19 | Â | 0.29 | Â |
Whey cheese, full and low fat | Â | Â | Â | Â | 0.17 | 0.26 |
Milk or cream to coffee or tea | Â | Â | Â | 0.22 | Â | Â |
Full fat and low fat sour cream for fish meals/dishes | Â | 0.20 | Â | Â | Â | Â |
Yogurt | Â | Â | 0.21 | Â | Â | 0.17 |
Breakfast cereals |  |  | 0.29 |  | −0.17 | 0.19 |
Rice porridge | Â | Â | Â | Â | Â | 0.38 |
Other porridge; oatmeal, etc. | Â | Â | 0.25 | Â | Â | Â |
Coarse/semi coarse bread | Â | Â | Â | Â | 0.51 | Â |
Crispbread | Â | Â | 0.27 | Â | Â | Â |
White bread | 0.16 | Â | Â | Â | Â | Â |
Fat as spread on bread (butter, margarine and their blends) | Â | Â | Â | Â | 0.20 | Â |
Fat as spread on bread (light/olive oil margarine) | Â | Â | Â | Â | 0.29 | Â |
Bacon, preserved meats (salami, ham, etc.), liver pâté (topping on bread) |  |  |  |  | 0.40 | −0.17 |
Mayonnaise-based salads (sandwich spreads/fillings) | Â | Â | Â | Â | 0.24 | Â |
Vegetables | Â | Â | 0.37 | Â | Â | Â |
Potatoes | Â | 0.20 | Â | Â | 0.21 | 0.17 |
Fruit and berries | Â | Â | 0.36 | Â | Â | Â |
Lean fish (filets/steaks) | Â | 0.40 | Â | Â | Â | Â |
Oily fish, filets/steaks and fish/spreads on bread (smoked/canned) | Â | 0.25 | 0.23 | Â | Â | Â |
Freshwater fish | Â | Â | Â | 0.30 | Â | Â |
Fish products | Â | 0.24 | Â | Â | Â | Â |
Shellfish (i.e., prawns/shrimp, crabs, mollusks) |  | 0.21 |  |  |  | −0.19 |
Fish roe/liver | Â | 0.37 | Â | Â | Â | Â |
Liquid (bottled) cod liver oil | Â | Â | Â | Â | Â | Â |
Seagull eggs or eggs of other seabirds | Â | 0.19 | Â | Â | Â | Â |
Red meat (beef, pork, and mutton) | 0.25 | Â | Â | Â | Â | Â |
Reindeer meat | Â | Â | Â | 0.48 | Â | Â |
Game meats (moose meat, grouse, and other game birds) | Â | Â | Â | 0.23 | Â | Â |
Food made with animal blood | Â | Â | Â | 0.37 | Â | Â |
Pizza with meat toppings | 0.39 | Â | Â | Â | Â | Â |
Processed meat/meat dishes | 0.40 | Â | Â | Â | Â | Â |
Sauces for fish, meat/pasta dishes | 0.24 | 0.17 | Â | Â | Â | Â |
Melted/solid butter/margarine for fish meals/dishes | Â | 0.25 | Â | Â | Â | Â |
Chicken | 0.31 | Â | 0.16 | Â | Â | Â |
Pasta and rice | 0.32 | Â | Â | Â | Â | Â |
Soup | Â | Â | Â | 0.23 | Â | Â |
Eggs | 0.18 |  |  |  |  | −0.18 |
Bakery goods | Â | Â | Â | Â | Â | 0.38 |
Sweets, ice cream, chocolate, desserts | Â | Â | Â | Â | Â | 0.35 |
Sugar to coffee and tea | Â | Â | Â | 0.21 | Â | Â |
Salty snacks | 0.29 | Â | Â | Â | Â | Â |
Water (tap/bottled) | Â | Â | 0.34 | Â | Â | Â |
Coffee, except boiled |  |  |  | −0.18 |  |  |
Unfiltered/boiled coffee | Â | Â | Â | 0.38 | Â | Â |
Juice | ||||||
Squash/lemonade/soft drink containing sugar and without sugar | 0.21 | Â | Â | Â | Â | Â |
Beer/alcopops |  | 0.19 | −0.16 |  |  | −0.16 |
Wine |  | 0.17 |  |  |  | −0.19 |
Liqueur/fortified wine | ||||||
Liquor/distilled spirits |  | 0.25 | −0.18 |  |  |  |
Eigenvalue | 3.9 | 3.0 | 2.5 | 2.2 | 1.8 | 1.5 |
% of variance explained by each component | 7.3 | 5.6 | 4.6 | 4.1 | 3.5 | 2.8 |
% of variance explained by 6 components | 27.9 |