Dietary patterns and odds of Type 2 diabetes in Beirut, Lebanon: a case–control study

Nutrition & Metabolism

Table 2 Factor loading matrix for the four identified dietary patterns in the study population ^{a, b}

Food group	Patterns
	Refined grains & desserts	Traditional Lebanese	Fast food	Meat & alcohol
Pasta	0.75
Desserts	0.62		0.25
Fried fish	0.58
Pizza and pies	0.56	0.21
Breakfast cereals	0.55
White bread	0.53		0.25
Olives and olive oil		0.67
Fruits		0.60	0.25	0.35
Vegetables		0.59		0.25
Low fat milk and milk products		0.50
Traditional Lebanese dishes		0.42
Whole wheat bread		0.37
Arabic sweets	0.28	0.37
Shawarma and Falafel		0.29
French Fries			0.60	0.22
Added fat			0.45
Fast food sandwiches			0.57
Mixed nuts	0.21	0.29	0.54	0.24
Full fat milk and milk products	0.24		0.41	0.27
Eggs				0.61
Alcohol				0.54
Red meat				0.54
Sweetened juices and carbonated beverages			0.22	0.33
Chicken				0.42
Fish (not fried)				0.23
Percent variance explained by each pattern	13.68	10.80	9.13	8.67

ISSN: 1743-7075