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Table 2 Factor-loading matrix for major dietary patterns

From: The relationship between dietary patterns and rheumatoid arthritis: a case–control study

Food groups Dietary patterns
Diet 1 Diet 2
Processed meats 0.355
Red meat 0.347
Organ meat 0.331
Fish 0.451
Poultry 0.241
Egg 0.532
Low fat dairy products 0.423
High fat dairy products 0.394
Tea 0.221
Fruit 0.703
Fruit juices 0.439
Vegetable 0.598
Legume 0.297
Whole grain 0.281
Refined grain 0.653
Garlic 0.641
Tomato 0.622
Potato 0.243
Fast food 0.867
Salty snack 0.409
Nut 0.433
Mayonnaise 0.326
Dried fruit 0.493  
Sugar 0.265
Solid fats 0.735
Vegetable oil 0.457
Olive 0.209
Soft drinks 0.255
Pickles 0.274
Salt 0.343
Yogurt drink 0.260
Coffee