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

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

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
  1. aAbsolute values < 0.2 were excluded from the table for simplicity.
  2. bAbsolute values ≥ 0.3 are bolded.