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Table 1—

Food groups strongly associated with food pattern score and their characteristics (n = 880)

Food groupsScore characteristics
Quartiles of simplified food pattern score (servings/day)
Ptrend
Factor loading*Standard score parameterPearson's correlation coefficientExplained variation in score1234
Red meats§ 0.42 0.30 0.64 19.29 0.3 ± 0.3 0.7 ± 0.4 1.1 ± 0.5 1.8 ± 0.8 <0.0001 
Low-fiber bread and cereal 0.41 0.29 0.62 18.12 0.5 ± 0.4 0.9 ± 0.6 1.4 ± 0.8 2.3 ± 1.2 <0.0001 
Dried beans 0.29 0.05 0.43 2.35 0.1 ± 0.1 0.2 ± 0.2 0.3 ± 0.2 0.6 ± 0.5 <0.0001 
Fried potatoes# 0.25 0.04 0.38 1.52 0.0 ± 0.1 0.1 ± 0.1 0.2 ± 0.2 0.3 ± 0.3 <0.0001 
Tomato vegetables** 0.23 0.21 0.35 7.43 0.3 ± 0.3 0.6 ± 0.4 0.8 ± 0.5 1.1 ± 0.6 <0.0001 
Eggs†† 0.23 0.03 0.35 1.16 0.1 ± 0.1 0.1 ± 0.2 0.2 ± 0.2 0.4 ± 0.4 <0.0001 
Cheese‡‡ 0.23 0.11 0.34 3.65 0.1 ± 0.2 0.3 ± 0.3 0.5 ± 0.4 0.7 ± 0.5 <0.0001 
Cottage cheese§§ 0.22 0.30 0.34 10.11 0.0 ± 0.1 0.0 ± 0.1 0.2 ± 0.1 0.1 ± 0.2 <0.0001 
Wine‖‖ −0.21 −0.28 −0.33 9.16 0.4 ± 0.7 0.1 ± 0.2 0.1 ± 0.2 0.1 ± 0.2 <0.0001 
Food groupsScore characteristics
Quartiles of simplified food pattern score (servings/day)
Ptrend
Factor loading*Standard score parameterPearson's correlation coefficientExplained variation in score1234
Red meats§ 0.42 0.30 0.64 19.29 0.3 ± 0.3 0.7 ± 0.4 1.1 ± 0.5 1.8 ± 0.8 <0.0001 
Low-fiber bread and cereal 0.41 0.29 0.62 18.12 0.5 ± 0.4 0.9 ± 0.6 1.4 ± 0.8 2.3 ± 1.2 <0.0001 
Dried beans 0.29 0.05 0.43 2.35 0.1 ± 0.1 0.2 ± 0.2 0.3 ± 0.2 0.6 ± 0.5 <0.0001 
Fried potatoes# 0.25 0.04 0.38 1.52 0.0 ± 0.1 0.1 ± 0.1 0.2 ± 0.2 0.3 ± 0.3 <0.0001 
Tomato vegetables** 0.23 0.21 0.35 7.43 0.3 ± 0.3 0.6 ± 0.4 0.8 ± 0.5 1.1 ± 0.6 <0.0001 
Eggs†† 0.23 0.03 0.35 1.16 0.1 ± 0.1 0.1 ± 0.2 0.2 ± 0.2 0.4 ± 0.4 <0.0001 
Cheese‡‡ 0.23 0.11 0.34 3.65 0.1 ± 0.2 0.3 ± 0.3 0.5 ± 0.4 0.7 ± 0.5 <0.0001 
Cottage cheese§§ 0.22 0.30 0.34 10.11 0.0 ± 0.1 0.0 ± 0.1 0.2 ± 0.1 0.1 ± 0.2 <0.0001 
Wine‖‖ −0.21 −0.28 −0.33 9.16 0.4 ± 0.7 0.1 ± 0.2 0.1 ± 0.2 0.1 ± 0.2 <0.0001 

Data are means ± SD unless indicated otherwise.

*

Factor loading obtained directly from reduced rank regression procedure.

Standardized parameters obtained from multiple linear regression of food groups on original food pattern score.

Explained variation is calculated by multiplication of the standardized parameters with the empirically calculated Pearson's correlation coefficient × 100.

§

Red meat: hamburgers, cheeseburgers, meat loaf, picadillo, carne guisada (asada); beef (steaks, roasts, etc., including on sandwiches); beef stew or pot pie with carrots or other vegetables; pork, including chops, roasts, or ribs; ham, ham hocks (including ham on sandwiches); game, including venison, rabbit; liver, including chicken livers; burritos, including breakfast burritos, soft taco with flour tortillas; green chili con carne; Asian food; liverwurst; hot dogs (include pork, beef, turkey); bologna, salami, Spam, other lunch meats (excluding ham); bacon; sausage, chorizo; veal, lamb; Italian sausage; pate.

Low-fiber bread and cereal: white bread, biscuits, flour and corn tortilla, corn bread, fortified cereal, cold cereal, sweetened cereal, cooked cereal, pizza, burritos, enchiladas, tacos.

Dried beans: refried beans (as side dish, not including those in burritos, etc.); other beans such as pintos, black beans, garbanzo beans, baked beans, or lentils; burritos, including breakfast burritos, soft taco with flour tortillas; chili with beans.

#

Fried potatoes: french fries, fried potatoes.

**

Tomato vegetables: tomatoes, tomato juice; salsa picante, taco sauce; spaghetti, lasagna, other pasta or mixed dishes with tomatoes or tomato sauce; pizza; enchiladas, tamales, tacos, tostades, chalupas, other Mexican dishes with corn tortillas; vegetable and tomato soup.

††

Eggs: eggs, omelets, frittata.

‡‡

Cheese: pizza; mixed dish with cheese (including macaroni and cheese, chili rellenos, cheese quesadillas quiche); enchiladas, tamales, tacos, tostades, chalupas, other Mexican dishes with corn tortillas, including nachos with chili and cheese (0.5); cream soups (0.5); cheese (cheddar, American, cream cheese, parmesan, Velveeta, other cheeses or cheese spreads; including on sandwiches or as snacks).

§§

Cottage cheese: cottage cheese, ricotta cheese.

‖‖

Wine includes both red and white wine.

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