The association between dietary patterns and quality of life: a cross-sectional study among a large sample of industrial employees

Table 3 Factor loadings for food items in three extracted factors as dietary patterns

Food items /groups	western	Healthy	Traditional
Butter	0.38
Cream	0.44
Liver, heart and kidney	0.44
Organ meat	0.31
Proceed meats	0.53
pasta	0.35
Carbonated drinks	0.53
Jams	0.40
Cakes, cookies and sweets	0.38
Seeds	0.36
Industrial fruit juices	0.47
Egg	0.31
Canned Foods	0.34
Fast food	0.55
Restaurant foods	0.11
Mayonnaise	0.40
Non-hydrogenated Vegetable oil		0.24
Cheese		0.20
Low fat milk		0.35
Low fat Yogurt		0.46
Yogurt-based beverage		0.44
Fish		0.37
Fruits		0.43
Fresh fruit juice		0.24
Vegetables and salads		0.50
Nuts		0.43
Beans		0.40
Soy protein		0.28
Garlic		0.37
Hydrogenated vegetable oils			0.26
High fat milk			0.39
High fat yogurt			0.51
Red Meat			0.50
Poultry			0.39
Bread			0.42
Rice			0.46
Potato			0.42
Fried foods			0.38
% of variance explained	7.8%	6.3	6.1

The highest factor loading across the factors was reported for each food item. Moreover, assignment of food items to each factor was done based on highest factor loading

ISSN: 1471-2458