Alcohol Consumption, Beverage Preference, and Diet in Middle-Aged Men from the STANISLAS Study

Table 2

Factor-loading matrix for the major factors (diet pattern) identified by using food group intakes^a.

	Factor-loading patterns^b
	First pattern	Second pattern
Sugar and confectionery	0.449	—^c
Added fats and vegetable oils	0.395	—
Other vegetables than potatoes	0.287	—
Fruits	0.256	—
Milk	0.253	—
Fish	0.232	—
Poultry	0.230	—
Eggs	0.209	—
Yogurt and fresh/uncured cheese	—	—
Cereals and pasta	—	—
Potatoes	—	—
Pulses	—	—
Meat and organs	−0.397	—
Pork-butcher's meat	−0.418	−0.260
Pastries and cookies	−0.227	0.672
Snacks	—	0.207
Cheese	—	−0.218
Bread and toast	—	−0.592
% of explained variance	24.2%	20.7%

^aAll variables were adjusted for nonalcohol energy intakes
^bFactor loadings represent the correlations between the variables and the factors.
^cFactor loading <0.20.