Dietary Pattern and Metabolic Syndrome in Thai Adults

Table 1

Factor loading for the first three factors from principal components analysis of food frequency questionnaire interviews, among Thai adults aged 30–59 years, NHES IV, 2009.

Food	Men			Women
	Meat pattern	Carbohydrate pattern	Healthy pattern	Meat pattern	Carbohydrate pattern	Healthy pattern
Meat	0.60			0.52
Fatty meat	0.66			0.58
Processed meat with high fat	0.44			0.48
Processed meat with high salt	0.45			0.45
Fish			0.32			0.36
Shellfish and squid	0.40			0.39
Animal organ	0.47			0.46
Egg	0.37			0.49
Beans			0.58			0.59
Rice	0.18			0.25
Wheat			0.42			0.48
Glutinous rice		0.81			0.79
Fried food	0.56			0.60
Food with coconut milk	0.51			0.51
Fermented fish/soybean		0.81			0.82
Chili sauce/dip		0.50			0.46
Fruit			0.61			0.58
Milk			0.56			0.56
Soy milk			0.60			0.61
Beverage	0.36			0.46
Bamboo shoot		0.48			0.56
Vegetables			0.29			0.30
Variance explained (%)	11.93	10.81	10.0	12.6	10.6	9.9

Variance in men 32.74; women 33.1.