Table 2 Factor-loading matrix for major dietary patterns
From: Dietary patterns and risk of non-alcoholic fatty liver disease
Food groups | Western diet | Healthy diet | Traditional diet |
|---|---|---|---|
Processed meats | 0.63 | – | |
Red meats | – | – | 0.44 |
Organ Meats | 0.31 | – | 0.32 |
Fish | – | 0.32 | – |
Skinless poultry | – | 0.23 | 0.21 |
Poultry-skin | – | – | – |
Eggs | – | – | 0.57 |
Low fat dairy | – | 0.35 | – |
High fat dairy | 0.56 | – | – |
Yogurt drink | – | – | 0.27 |
Soft drink | 0.64 | – | – |
Tea | – | – | 0.31 |
Coffee | – | – | – |
Fruits | – | 0.62 | – |
Natural juices | – | 0.45 | – |
Canned fruits | – | 0.34 | – |
Dried fruits | – | 0.48 | – |
Vegetables | – | 0.50 | 0.25 |
Nuts | – | 0.48 | – |
Legumes | – | – | 0.48 |
Whole grains | – | – | – |
Refined grains | 0.30 | – | – |
Fast foods | 0.65 | – | – |
Mayonnaise | 0.51 | – | – |
Tomato sauce | – | – | 0.23 |
Salty snacks | 0.47 | – | – |
Olive | – | 0.45 | – |
Sugar-sweets-desserts | 0.40 | – | 0.32 |
Hydrogenated fats | 0.55 | – | – |
Vegetable oils | – | – | – |
Potato | – | – | 0.56 |
Garlic | – | 0.31 | – |
Condiments | – | 0.26 | 0.42 |
Salt | – | – | 0.20 |
Pickles | – | 0.21 | 0.32 |
Broth | – | – | 0.36 |