Factor loading matrix for the major dietary patterns identified among the sample of Iranian manufacturing employees
| Food item/group | Dietary pattern | ||
| Western | Healthy | Traditional | |
| Butter | 0.368 | ||
| Cream | 0.434 | ||
| Liver, lung | 0.401 | ||
| Organ meat | 0.307 | ||
| Processed meat | 0.546 | ||
| Spaghetti | 0.349 | ||
| Carbonated drinks | 0.536 | ||
| All kinds of jam | 0.387 | ||
| Pastry, biscuits, cookies, chocolates | 0.375 | ||
| Fresh fruit juice | 0.324 | ||
| All kinds of seeds | 0.35 | ||
| Fruit juice | 0.476 | ||
| Canned food | 0.333 | ||
| Fast foods | 0.564 | ||
| Mayonnaise | 0.384 | ||
| Egg | 0.289 | ||
| Liquid oil | 0.236 | ||
| Cheese | 0.199 | ||
| Low-fat milk | 0.354 | ||
| Low-fat yoghourt | 0.46 | ||
| Yoghourt-based beverage | 0.438 | ||
| Fish | 0.368 | ||
| Fruits | 0.426 | ||
| Vegetables | 0.503 | ||
| Nuts | 0.437 | ||
| Soya | 0.282 | ||
| Garlic | 0.374 | ||
| Beans | 0.399 | ||
| Hydrogenated oil | 0.271 | ||
| High-fat milk | 0.396 | ||
| High-fat yoghourt | 0.517 | ||
| Red meat | 0.505 | ||
| Poultry | 0.387 | ||
| All kinds of bread | 0.417 | ||
| Rice | 0.459 | ||
| Potato | 0.432 | ||
| Fried foods | 0.39 | ||
| Restaurant foods | 0.113 | ||
| % of variance explained | 7.8 | 6.3 | 6.1 |