Table 2 Factor-loading matrix for major dietary patterns identified by principal component analysis ^a

Reduced fat milk and yogurt

0.197

-

-

Milk and yogurt

-

0.241

−0.169

Chicken

-

0.164

-

Ham/sausage/bacon

-

0.332

-

Liver

-

0.280

0.285

Squid/octopus/shrimp/shellfish

-

0.272

-

Small fish with bones

0.274

-

-

Canned tuna

-

0.267

-

Dried fish/salted fish

-

0.174

-

Oily fish

0.209

0.154

-

Lean fish

0.168

-

-

Tofu/atsuage^b

0.399

0.157

-

Natto^c

0.369

-

-

Potatoes

0.285

0.153

-

Pickled green leafy vegetables

0.484

-

-

Other pickled vegetables

0.238

-

0.164

Lettuces/cabbage (raw)

0.751

-

-

Green leafy vegetables

0.778

−0.207

-

Cabbage/Chinese cabbage

0.626

-

-

Carrots/pumpkin

0.610

-

-

Japanese radish/turnip

0.574

-

0.256

Other root vegetables

0.618

0.179

-

Tomatoes

0.510

−0.249

−0.210

Mushrooms

0.664

−0.150

-

Seaweeds

0.650

−0.269

-

Western-type confectioneries

-

0.323

−0.480

Japanese-type confectioneries

-

0.255

−0.404

Rice crackers/rice cake/okonomiyaki

-

0.236

−0.331

Ice cream

−0.158

-

−0.174

Citrus fruit

0.177

0.327

−0.189

Persimmons/strawberries/kiwifruit

0.344

0.281

-

Other fruit

0.166

0.276

−0.251

Mayonnaise

0.413

-

-

Bread

-

0.238

−0.307

Buckwheat noodles

-

0.254

0.278

Japanese wheat noodles

0.179

0.347

0.408

Chinese noodles

−0.177

0.178

0.362

Pasta

-

0.221

0.318

Green tea

0.193

-

-

Black tea/oolong tea

-

0.225

0.156

Cola drink/soft drink

−0.271

-

-

100% fruit and vegetable juice

-

0.171

-

Rice

−0.195

−0.762

-

Miso soup

-

−0.340

-

Sake

-

-

0.270

Beer

-

-

0.460

Shochu

-

-

0.408

Whisky

-

-

0.356

Wine

-

0.150

0.321