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Table 4 Factor loading of food groups in all dietary patterns

From: Healthy eating index 2015 and major dietary patterns in relation to incident hypertension; a prospective cohort study

Food groups

Plant- based dietary pattern

High protein dietary pattern

Unhealthy dietary pattern

Leafy vegetables

.684

-

-

Fresh fruits

.637

.221

 

Pickles

.491

-

.205

Starchy vegetables

.445

-

-

Condiments

.441

-

.300

Dried fruits

.436

-

-

Tomato

.407

-

-

Carotene-rich vegetables

.396

.268

 

Nuts

.393

.214

-

Vegetable oil

.380

-

-.341

Dairy

.357

-

-

Natural juices

.336

.224

-

Organ meat

-

.665

-

Red meat

-

.637

-

Fish

-

.545

-

Processed meat

-

.448

-

Legumes

.293

.423

-

Poultry

-

.373

-

Soft drinks

-

.365

.339

Egg

-

.342

-

Refined grains

-

.327

.254

Whole grains

.218

.262

-

Sweets and desserts

-

-

.658

Hydrogenated fats

-

-

.561

Tea and coffee

-

-

.544

Salt

-

-

.353

Potato

.246

-

.311

Butters

.234

.231

.300

Olive

.272

-

-.275

Snack

.213

-

.263

Variance %

13.72

6.55

5.4

  1. Values < 0.2 have been removed for clarity