Salivary Protein Profile and Food Intake: A Dietary Pattern Analysis

Table 2

Component loadings obtained by principal component analysis with Varimax rotation. Each component was named as “dietary pattern.”

% Var explained	Component
	1	2	3	4	5	6	7
	16.0	11.0	8.7	6.9	5.7	5.4	5.0
Yoghurt							0.422
Cheese							0.741
Milk-based puddings					0.599
Eggs		0.637
Meat		0.765
Processed meat			0.575
Fish		0.823
Olive oil				0.665
Margarine				0.633
Butter				0.740
Bread	0.779
Ready-to-eat cereals					0.584
Starch-rich foods (rice, potatoes, pasta)	0.456	0.471
Pastry				0.486	0.472
Vegetables	0.725
Pulses				−0.418
Fresh fruits	0.521
Canned fruits					0.727
Nuts						0.732
Olives	0.449					0.667
SSB^1	0.467		0.637
Fast-food			0.778
Vegetable soup	0.712
Wine						−0.518	0.423

Rotation converted with 16 interactions. Values lower than 0.40 were omitted. ¹Sugar sweetened beverages.