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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