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Table 2 Food group factor loadings and mean intake (g) by PCA-derived dietary pattern tertile for Guatemalan men. INCAP Nutrition Supplementation Trial Longitudinal Cohort, 2002–2004 (n = 681)

From: Dietary patterns and cardio-metabolic risk in a population of Guatemalan young adults

 

Meat-based modern

Starch-based modern

Traditional

Food groups

Factor loading

T1a

(g)

T2

(g)

T3

(g)

Factor loading

T1

(g)

T2

(g)

T3

(g)

Factor loading

T1

(g)

T2

(g)

T3

(g)

Corn tortilla

0.23

543.3

561.9

576.7

0.03

527.6

570.9

583.1

0.70*

406.3

547.0

728.5

Refined grains

0.19

81.0

89.9

104.8

0.39*

61.7

88.4

125.4

0.01

97.4

88.7

89.6

Pastry

0.25

55.5

59.7

69.6

0.12

54.7

65.1

64.9

0.06

60.6

59.3

64.8

Salty snacks

0.49*

3.0

9.4

19.2

0.02

11.8

9.8

9.9

0.11

8.7

10.9

11.9

Non-starchy vegetables

0.08

100.3

110.0

125.0

0.52*

56.4

92.0

186.7

−0.14

134.5

103.0

97.8

Starchy vegetables

0.03

40.0

41.3

44.0

0.56*

22.1

36.1

67.1

−0.13

46.1

43.3

36.0

Fried starches

0.30

34.6

50.7

71.9

0.44*

30.0

50.7

76.3

−0.10

62.3

50.4

44.4

Fruits

0.07

268.3

262.0

281.0

0.39*

146.9

267.4

396.4

0.02

264.7

239.8

306.7

Eggs

0.35

33.5

47.0

55.8

0.21

37.7

45.7

52.7

0.31

38.0

42.0

56.2

Poultry

0.05

19.4

19.9

22.3

0.34

12.7

19.7

29.3

0.04

19.0

19.3

23.4

Red meat and pork

0.25

11.0

16.2

21.4

0.30

11.3

13.3

23.9

−0.24

22.3

14.1

12.1

Processed meats

0.39*

7.0

15.0

25.5

0.26

9.9

15.7

21.9

−0.05

19.5

14.0

14.1

Giblets

0.08

12.6

15.2

19.7

0.47*

6.5

13.6

27.3

0.07

14.5

13.9

19.1

Fish

0.23

12.4

19.6

 

0.21

11.7

16.3

32.2

0.14

12.6

21.3

26.4

Fried meats

0.51*

12.8

24.8

40.5

0.19

21.3

24.8

31.9

−0.09

32.7

23.5

21.8

Dairy

0.14

49.2

66.3

91.3

0.34

35.2

64.2

107.0

−0.36*

99.6

56.2

50.8

Beans

0.03

137.0

154.3

139.0

0.03

134.6

143.9

151.8

0.63

78.7

111.4

240.3

Oils/fats

0.24

10.3

15.0

17.4

0.37*

8.3

13.3

21.1

0.0

14.7

14.3

13.8

Sugar added to coffee

−0.06

12.3

11.8

11.4

−0.02

11.9

11.7

11.8

0.36*

7.5

11.4

16.5

Sweets

0.48*

2.7

6.5

12.7

0.13

5.3

6.8

9.8

−0.16

9.9

6.0

5.9

Alcohol

0.39*

12.5

55.1

124.1

−0.14

100.1

45.4

46.1

0.17

42.9

61.5

87.0

Sugar-sweetened beverages

0.01

389.6

395.0

351.8

0.45*

194.8

377.5

563.4

0.15

329.5

368.8

438.3

Low-energy drinksb

0.70*

79.3

206.5

404.7

−0.09

283.8

218.1

187.9

−0.06

280.3

205.4

203.9

Packaged soup

−0.06

15.7

12.3

12.2

0.37*

6.8

9.9

23.6

−0.08

17.4

11.8

11.0

Guatemalan foodsc

0.36*

29.2

48.1

79.6

0.17

41.9

53.7

61.2

0.09

44.0

56.3

56.4

Transitional foodsd

0.55*

2.3

5.3

20.8

0.07

8.4

9.4

10.5

−0.36*

20.0

4.8

3.5

  1. Whole grains and nuts were excluded from analyses due to low (<10%) consumption
  2. Abbreviations: INCAP Institute of Nutrition for Central America and Panama, PCA principal component analysis, T tertile
  3. aMean intake of food groups (g) across tertiles
  4. bSparkling/soda water and coconut water
  5. cTamal and taco
  6. dPizza and hamburgers
  7. *Food groups characterizing the dietary pattern (i.e. food groups with absolute factor loadings >0.35)
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