Journal of Nutrition and Metabolism

Research Article

Fast-Food Dietary Pattern Is Linked to Higher Prevalence of Metabolic Syndrome in Older Canadian Adults

Table 2

Factor loadings from principal component analysis of dietary intake of Canadians 12–79 years of age, Canadian Health Measures Survey combined Cycles 1 and 2, 2007–11.


Food/food groups^a	Dietary patterns for age 12–19 y				Dietary patterns for age 20–49 y				Dietary patterns for age 50–79 y
Food/food groups^a	F1^b	F2	F3	F4	F1	F2	F3	F4	F1	F2	F3	F4

Red meat	0.39^†	—	—	0.40	0.59	—	—	—	—	—	—	0.72
Liver meat	—	—	—	—	—	—	—	0.83	—	—	—	—
Other than liver organ meat	—	—	—	0.42	—	—	—	0.84	—	—	—	—
Hot dogs	0.57	—	—	—	0.46	—	—	—	—	—	0.55	.
Sausage/bacon	0.59	—	—	—	0.59	—	—	—	—	—	0.29	0.55
Beans	—	—	—	0.25	—	0.24		—	—	—	—	—
Nuts	—	—	—	0.44	—	0.36	0.26	—	0.38	—	—	—
Eggs	—	—	—	0.59	0.35			—	—	—	—	0.38
Fruit	—	0.68	—	—	—	0.45	0.40	—	0.36	—	—	—
Tomato and tomato sauce	—	0.25	0.27	—	—	0.50	—	—	—	0.58	—	—
Lettuce/green vegetables	—	0.22	0.74	—	—	0.75	—	—	0.28	0.73	—	—
Spinach/mustard greens/collards	—	—	0.44	0.29	—	0.50	—	—	0.41	0.22	—	—
Baked/boiled/mashed potatoes	0.24	—	—	—	0.47	—	—	—	—	—	—	0.63
Other vegetables	−0.22	0.60	0.25	—	—	0.45	0.24	—	0.50	—	—	—
Milk	—	—	—	—	—	—	0.73	—		—	—	—
Cheese	—	—	—	—	—	0.21		—	0.33	—	—	—
Yogurt	—	0.56	—	—	—	0.28	0.47	—	0.48	—	—	—
Ice cream/frozen yogurt	—	—	—	—	—	—	—	—	—	—	—	0.30
Salad dressing/mayonnaise	—	—	0.72	—	0.22	0.58	—	—	—	0.72	—	—
Chips	0.29	—	—	—	0.46	—	—	—	—	—	0.62	—
Fries	0.57	—	—	—	0.57	—	—	—	—	—	0.61	0.20
Brown bread	—	—	—	—		—	—	—	—	—	—	—
White bread	—	—	—	—	0.25	—	—	—	—	—	—	0.23
Rice	—	—	—	0.64		—	—	—	—	—	—	—
Pasta	0.21	—	—	—	0.36	—	—	—	—	—	0.21	—
Cereal	—	—	—	—		—	0.73	—	—	—	—	—
Diet soft drinks	0.46	0.33	—	−0.20	0.32	—	—	—	0.28	—	0.57	—
Regular soft drinks	0.32	−0.30	—	—	—	—	—	—	0.58	—	—	—
Sport drinks	0.37	—	—	—	—	—	—	—	—	—	—	—
Flavoured drinks	—	—	—	—	—	—	—	—	—	—	—	—
Fruit juice	—	0.39	—	—	—	—	—	—	—	—	—	—
Vegetable juice	—	—	—	—	—	—	—	—	0.31	—	—	—

Sample includes n = 4,272 participants. Only factor loading scores below −0.2 and above 0.2 are shown in this table.^aDetailed description of the food/food groups are indicated in supplementary file, Table S1.^†F1–4 are dietary patterns 1–4. For ages 12–19 y, F1: “Western”; F2: “healthy-like”; F3: “salad and condiments”; F4: “protein/rice.” For ages 20–49 y, F1: “Western”; F2: “healthy-like”; F3: “nuts, fruits and vegetables, dairy, and cereal”; F4: “organ meat.” For ages 50–79 y, F1: “healthy-like”, F2: “salad and condiments”; F3: “fast food”; F4: “meat and potato.”