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Table 2 Factor loading for the western and nutrient-rich dietary patterns

From: Dietary patterns in the healthy oldest old in the healthy aging study and the Canadian longitudinal study of aging: a cohort study

 

Factor 1

Factor 2

Loading strength

Loading strength

Processed meat

0.62

−0.07

Red meat

0.59

−0.01

Sauces and gravies

0.58

0.00

Potatoes (fried)1

0.54

−0.21

Potatoes (non-fried)2

0.54

0.06

Butter and margarine

0.46

−0.03

High sugar snacks3

0.43

0.04

Salty snacks

0.38

−0.05

High fat dairy

0.31

0.06

Salad dressing

0.27

0.37

Poultry

0.25

0.25

Fruit juice

0.24

0.02

Eggs

0.19

0.25

Whole grains

0.03

0.46

Low fat dairy

−0.01

0.31

Legumes

−0.03

0.45

Fish

−0.05

0.49

Nuts and seeds

−0.07

0.46

Non-starchy vegetables

−0.07

0.69

Fruits

−0.19

0.61

Calcium-fortified foods4

−0.22

0.15

  1. 1french fries, poutine or other fried potatoes, 2boiled, mashed or baked potatoes, 3chocolate, cakes, pies, doughnuts, pastries, cookies, muffins, ice-cream, ice milk, frozen yogurt, milk-based desserts, 4calcium fortified foods, calcium fortified juice, calcium fortified milk and other calcium fortified beverages
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