Table 3

Exploratory RRR dietary pattern weights* in the Zutphen Elderly Study (N = 467)
RRR dietary pattern weights+
Pattern 1 (low in cereal fibre) Pattern 2 (alcohol) Pattern 3 (inconsistent)
Baseline (1985) Follow-up (1990) Baseline (1985) Follow-up (1990) Baseline (1985) Follow-up (1990)
Food groups+
Low-fibre bread -0.05 -0.05 -0.09 -0.07 -0.03 0.04
High-fibre bread -0.20 -0.27 0.05 -0.05 0.01 0.09
Low-fibre cereals 0.08 -0.08 0.02 0.04 -0.12 -0.04
High-fibre cereals -0.16 -0.25 0.06 -0.03 -0.02 -0.02
Fruits -0.05 -0.04 -0.04 0.03 -0.08 -0.13
Fruit juices 0.12 0.14 -0.04 -0.02 -0.01 0.03
High-fat meat 0.00 0.09 -0.03 0.01 0.08 -0.03
Fatty fish 0.04 0.11 -0.04 0.02 0.13 0.01
Egg and egg products -0.05 0.04 0.04 -0.04 0.07 0.09
Cheese -0.10 0.03 0.03 0.06 0.18 -0.13
High-fat milk products -0.12 -0.08 0.08 -0.14 -0.05 0.10
Unhealthy fats 0.00 -0.17 0.00 0.15 0.01 -0.12
Ready to eat meals 0.10 0.00 0.10 0.05 0.01 0.10
Energy free beverages 0.07 0.09 -0.04 0.02 -0.06 -0.06
Sugar and sweets -0.09 -0.10 0.08 0.04 -0.15 0.03
Sugar sweetened beverages 0.16 0.06 -0.07 -0.04 -0.07 -0.07
Beer 0.14 0.12 0.12 0.11 -0.05 0.03
Wine 0.12 0.10 0.10 0.14 0.03 0.08
Strong alcoholic beverages 0.07 -0.05 0.26 0.13 -0.01 0.14
% explained variation in Total1985 Total1990
BMI 5.1 12.1 2.8 0.0 2.3 0.5 10.2 12.6
Total cholesterol 2.3 3.5 0.1 1.2 3.4 0.3 5.8 5.0
HDL cholesterol 0.1 2.2 8.6 7.3 1.8 1.1 10.5 10.7
Systolic BP 4.5 1.1 2.0 0.1 0.3 3.7 6.8 4.8
Diastolic BP 4.9 2.9 0.8 0.3 0.7 4.9 6.4 8.2
Uric acid 7.0 4.2 0.3 2.7 1.8 0.1 9.1 7.0
All six risk factors 4.0 4.3 2.5 1.9 1.7 1. 8 8.2 8.0
All nineteen food groups 6.6 6.0 5.6 5.9 5.5 5.3 17.7 17.2

*For this analyses we relied on the factor weights (regression coefficient in the RRR model) instead of loadings (correlation coefficient between the food pattern and the food groups) as suggested by Imamura et al. [24].

+A negative dietary pattern weight reflects a low intake of this food group, whereas a positive dietary pattern weight reflects high intakes of this food group for a person that scores high on the specific dietary pattern.

Total variation explained in CVD risk factors equals the cumulative percentage in explained variation of all three food patterns derived from RRR.

Jankovic et al.

Jankovic et al. Nutrition Journal 2014 13:30   doi:10.1186/1475-2891-13-30

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