Table 1

Factor loadings of the food groups on the first two principal components identified ^(a)

Food groups

Snacking

Modernity

fried foods

0.72

-0.25

vegetable source fats

0.67

0.02

sugar/sweetened products

0.63

-0.05

Cereals

0.60

-0.47

other vegetables

0.60

0.18

sweetened drinks

0.58

-0.09

milk/yoghurt

0.54

0.14

non fatty meats and poultry

0.52

0.47

fresh fish

0.51

-0.18

roots and tubers

0.48

0.30

Eggs

0.40

0.47

other fruits

0.36

-0.23

nuts and seeds

0.30

-0.47

beans and pulses

0.27

-0.52

red palm oil

0.20

0.16

Cheese

0.18

0.30

fatty/processed meats

0.17

0.43

vitamin A-rich fruits and vegetables

0.15

-0.37

animal source fats

0.13

-0.09

Liver

0.08

0.16

Alcohol

0.07

0.15

dried fish

-0.38

-0.30

^(a) loadings for variables whose contribution to the variance of the component is superior to the mean are shown in bold

Becquey et al. Nutrition Journal 2010 9:13   doi:10.1186/1475-2891-9-13