Research Article
“Traditional” and “Healthy” Dietary Patterns Are Associated with Low Cardiometabolic Risk in Brazilian Subjects
Table 3
Dietary patterns and factorial score of food groups consumed by cardiometabolic risk subjects (n = 295) in Brazil, 2017.
| Food groups | Dietary patterns | Traditional | Caloric | Pastry | Healthy | Healthy snacks | h2 |
| Rice and tubers | 0.666 | 0.106 | −0.013 | −0.121 | 0.001 | 0.514 | Beans | 0.703 | 0.006 | −0.097 | 0.065 | 0.048 | 0.543 | Vegetable oils | 0.768 | 0.234 | 0.181 | 0.066 | −0.048 | 0.698 | Leafy vegetable | 0.074 | −0.124 | −0.036 | −0.096 | 0.623 | 0.611 | Nonleafy vegetables | 0.410 | −0.297 | 0.044 | 0.032 | 0.201 | 0.384 | Whole grain and nuts | −0.005 | 0.204 | 0.236 | 0.576 | −0.006 | 0.545 | Fruits and natural juice | 0.079 | −0.107 | −0.064 | 0.384 | 0.293 | 0.667 | Chicken salad Sandwich | −0.155 | 0.100 | 0.072 | −0.005 | 0.594 | 0.627 | Milk | −0.087 | 0.202 | −0.619 | 0.258 | −0.102 | 0.648 | Dairy | −0.249 | 0.022 | 0.347 | 0.459 | −0.208 | 0.678 | Meat, fish, and eggs (cooked, baked, or grilled) | 0.465 | −0.279 | 0.010 | 0.038 | −0.230 | 0.583 | Meat, offal, and eggs (fried) | 0.005 | 0.476 | 0.251 | 0.070 | 0.339 | 0.533 | Processed meat | 0.048 | 0.512 | 0.283 | −0.199 | 0.068 | 0.716 | Margarine/butter, sauces, mayonnaise | −0.191 | −0.057 | 0.045 | −0.261 | 0.021 | 0.844 | Sweets and sugar | −0.054 | 0.611 | −0.271 | 0.032 | −0.086 | 0.681 | Cookies, cakes, and breads | −0.258 | 0.034 | −0.422 | −0.177 | −0.212 | 0.587 | Fast Food pastry | −0.211 | 0.173 | 0.589 | 0.005 | −0.282 | 0.646 | Soft beverages and artificial juices | 0.124 | 0.619 | −0.060 | 0.101 | −0.170 | 0.611 | Alcoholic beverages | 0.011 | 0.083 | 0.182 | −0.416 | 0.034 | 0.436 | Coffee and tea | 0.070 | 0.058 | 0.046 | −0.568 | −0.126 | 0.799 | Variance explained (%) | 10.9 | 8.2 | 7.0 | 6.9 | 6.7 | — |
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Extraction method: principal component analysis. Varimax rotation with Kaiser normalization. Bold values indicate factorial score ≥0.25. |