Association between Dietary Patterns and Chronic Diseases among Chinese Adults in Baoji

Table 2

The results of dietary patterns identified by factor analysis.

Factor 1: protein		Factor 2: balanced		Factor 3: beans		Factor 4: prudent		Factor 5: traditional
Diets	Factor loading	Diets	Factor loading	Diets	Factor loading	Diets	Factor loading	Diets	Factor loading
Fried pasta	0.204	Rice	0.490	Dried tofu	0.684	Whole grains	0.683	Wheat	0.718
Beef and mutton	0.643	Fried pasta	0.292	Soybean milk	0.480	Potatoes	0.784	Whole grains	0.292
Poultry	0.692	Pork	0.207	Dry beans	0.710	Fried pasta	0.429	Fried pasta	0.296
Organ meats	0.713	Dairy	0.572	Seaweed	0.285	Pickled vegetables	0.217	Pork	0.545
Sea foods	0.546	Eggs	0.483	Fresh fruit	0.299	—	—	Fresh vegetables	0.459
Dried tofu	0.238	Soybean milk	0.424	—	—	—	—	Pickled vegetables	0.211
Seaweed	0.228	Fresh vegetables	0.450	—	—	—	—	—	—
Pickled vegetables	0.487	Pastry	0.326	—	—	—	—	—	—
Pastry	0.294	Fresh fruit	0.623	—	—	—	—	—	—
Beverage	0.242	Beverage	0.334	—	—	—	—	—	—

—: No items.