“Traditional” and “Healthy” Dietary Patterns Are Associated with Low Cardiometabolic Risk in Brazilian Subjects

Table 3

Dietary patterns and factorial score of food groups consumed by cardiometabolic risk subjects (n = 295) in Brazil, 2017.

Food groups	Dietary patterns
	Traditional	Caloric	Pastry	Healthy	Healthy snacks	h^2
Rice and tubers	0.666	0.106	−0.013	−0.121	0.001	0.514
Beans	0.703	0.006	−0.097	0.065	0.048	0.543
Vegetable oils	0.768	0.234	0.181	0.066	−0.048	0.698
Leafy vegetable	0.074	−0.124	−0.036	−0.096	0.623	0.611
Nonleafy vegetables	0.410	−0.297	0.044	0.032	0.201	0.384
Whole grain and nuts	−0.005	0.204	0.236	0.576	−0.006	0.545
Fruits and natural juice	0.079	−0.107	−0.064	0.384	0.293	0.667
Chicken salad Sandwich	−0.155	0.100	0.072	−0.005	0.594	0.627
Milk	−0.087	0.202	−0.619	0.258	−0.102	0.648
Dairy	−0.249	0.022	0.347	0.459	−0.208	0.678
Meat, fish, and eggs (cooked, baked, or grilled)	0.465	−0.279	0.010	0.038	−0.230	0.583
Meat, offal, and eggs (fried)	0.005	0.476	0.251	0.070	0.339	0.533
Processed meat	0.048	0.512	0.283	−0.199	0.068	0.716
Margarine/butter, sauces, mayonnaise	−0.191	−0.057	0.045	−0.261	0.021	0.844
Sweets and sugar	−0.054	0.611	−0.271	0.032	−0.086	0.681
Cookies, cakes, and breads	−0.258	0.034	−0.422	−0.177	−0.212	0.587
Fast Food pastry	−0.211	0.173	0.589	0.005	−0.282	0.646
Soft beverages and artificial juices	0.124	0.619	−0.060	0.101	−0.170	0.611
Alcoholic beverages	0.011	0.083	0.182	−0.416	0.034	0.436
Coffee and tea	0.070	0.058	0.046	−0.568	−0.126	0.799
Variance explained (%)	10.9	8.2	7.0	6.9	6.7	—

Extraction method: principal component analysis. Varimax rotation with Kaiser normalization. Bold values indicate factorial score ≥0.25.