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Table 2 Factor analysis for patterns identified (Factor-loading matrix).

From: Dietary patterns associated with fall-related fracture in elderly Japanese: a population based prospective study

  Factor 1: The Vegetable pattern Factor 2: The Meat pattern Factor 3: The Traditional Japanese pattern
Radish, Turnip 0.72 0.12 0.08
Carrot, Pumpkin 0.71 0.01 0.00
Vegetables with light green leaves 0.64 0.25 -0.10
Salt intake 0.59 0.16 0.11
Vegetable with green leaves 0.56 0.19 -0.06
Seaweed 0.53 0.15 0.04
Potato 0.52 0.00 0.22
Mushroom 0.51 0.17 -0.12
Soy product 0.51 0.03 0.34
Tomato 0.49 0.01 -0.03
Fish 0.36 0.26 0.05
Egg 0.21 0.20 0.13
Pork, beef, ham, liver 0.08 0.68 0.09
Chicken 0.04 0.61 0.19
Shellfish, Cuttlefish, Octopus, Shrimp 0.13 0.53 -0.05
Noodle 0.22 0.43 -0.12
Coffee 0.11 0.33 -0.01
Coke -0.09 0.31 0.12
Milk 0.22 -0.25 0.15
Pickled vegetable 0.22 0.24 0.09
Black tea, Oolong tea 0.08 0.14 -0.08
Miso soup 0.17 0.07 0.72
Rice -0.04 0.12 0.69
Natto (fermented soybeans) 0.37 -0.05 0.43
Persimmon, Strawberry, Kiwi 0.29 -0.01 -0.41
Citrus 0.35 -0.07 -0.39
Green tea 0.13 -0.03 0.31
Percentage of variance (%) 15.5% 7.3% 7.2%
  1. Data for 877 subjects from the FFQ
  2. Data highlighted in bold