Table 3 Factor loadings for three dietary patterns derived from CHNS 2004 through exploratory factor analysis
Food group | Dietary patterns | ||
|---|---|---|---|
Traditional southern | Modern | Traditional northern | |
Rice | 0.8348 | — | — |
Wheat flour | -0.5628 | — | — |
Wheat buns, breads | -0.4500 | — | 0.6636 |
Deep-fried wheat | -0.2276 | — | — |
Corn and coarse grain | -0.4666 | — | — |
Starchy roots and tubers | — | — | 0.6599 |
Fresh legumes | 0.3458 | — | 0.5020 |
Dried legumes | — | — | — |
Legume products | — | — | — |
Nuts and seeds | — | — | — |
Fresh vegetables | 0.2319 | — | — |
Pickled, salted, or canned vegetables | — | — | — |
Fruits | — | 0.6875 | — |
Pork | 0.3070 | — | -0.5684 |
Other livestock meat | — | — | — |
Offals | — | — | — |
Poultry and game | — | 0.2710 | -0.2069 |
Eggs and egg products | — | 0.4335 | — |
Fish and seafood | 0.2423 | — | -0.2046 |
Animal-based milk and dairy products | — | 0.7021 | — |
Alcoholic beverages | — | — | — |