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Table 2 Food loadings for the three dietary patterns identified in the study population (n = 213)

From: Dietary patterns and the risk of oral, pharyngeal and laryngeal cancer in Syria: a case control study

 

Dietary patterns

 

Food group

Western

Traditional Syrian

High Protein

Communality

Green beverages

−0.608

0.331

0.189

0.514

Milk and dairy

0.569

0.237

 

0.383

Potato

0.435

0.171

−0.302

0.309

Bread and pasta

0.379

 

0.206

0.188

Carbonated beverages

0.372

  

0.144

Egg

0.369

0.321

0.237

0.295

Sugars and desserts

0.191

0.139

0.166

0.084

Fast food

0.177

  

0.031

Syrian Mixed dishes

0.306

0.631

0.118

0.505

Fresh vegetables

−0.239

0.571

0.254

0.448

Olives and olive oil

0.180

0.537

−0.122

0.336

Fruits

−0.169

0.461

 

0.243

Traditional desserts

 

0.437

−0.260

0.261

White rice

 

0.335

0.278

0.190

Burghol

0.133

0.176

0.148

0.070

Caffeinated beverages

0.477

 

0.504

0.486

Meat

0.128

 

0.448

0.217

Fish

−0.122

 

0.440

0.215

Poultry

0.380

 

−0.410

0.313

Nuts and seeds

0.104

 

−0.387

0.161

Tahini

 

0.213

−0.216

0.095

Legumes

  

0.199

0.041

Eigenvalues

2.186

1.877

1.466

 

% explained variance

9.940

8.530

6.670

 

% cumulative variance

9.940

18.470

25.130

 
  1. Bold indicates the highest loading of food groups for each dietary pattern