Maternal dietary patterns during pregnancy and birth weight: a prospective cohort study

Nutrition Journal

Table 1 Structures of three dietary patterns extracted by principal component factor analysis among 4,184 pregnant women in Shanghai, China

Food Groups	Plant-based dietary pattern	Animal-based dietary pattern	Processed food and beverage dietary pattern
Other fruits	0.61	0.05	-0.04
Potato	0.51	0.08	0.12
Berries	0.49	0.07	-0.06
Refined grains	0.48	0.01	0.22
Other vegetables	0.45	0.33	0.08
Whole grain	0.43	0.04	0.04
Oranges	0.43	-0.10	-0.04
Legumes and legume products	0.33	0.23	0.14
Nuts	0.32	0.18	-0.04
Leafy vegetables	0.32	0.32	-0.03
Freshwater seafood	0.06	0.66	-0.12
Seafood	-0.01	0.65	0.04
Red Meat	0.11	0.59	0.20
Poultry	0.09	0.55	0.21
Fungi and algae	0.22	0.31	0.10
Dairy	0.12	0.28	-0.16
Eggs	0.16	0.24	-0.14
Rice	-0.04	0.15	0.02
Processed meat	0.12	0.10	0.55
Sauce	0.04	-0.02	0.46
Tea	-0.11	0.12	0.45
Coffee	-0.14	0.11	0.43
Pickled vegetables	0.07	-0.05	0.42
Fried food	0.09	-0.02	0.38
Pastry	0.24	-0.02	0.29
Proportion of explained variance (%)	8.90	8.48	6.31

Factor loading represents the relative contribution of each food group to the dietary pattern. The food groups whose factor loading > 0.4 in each dietary pattern are shown in bold characters

ISSN: 1475-2891