Identifying and characterizing shared and ethnic background site-specific dietary patterns in the Hispanic Community Health Study/Study of Latinos (HCHS/SOL)

Table 3 Deviation (%) of the adjusted food-group mean for individuals in the top quintile of each shared dietary pattern, relative to the overall adjusted mean. Hispanic Community Health Study/Study of Latinos, 2008–2011.^a,b

^aMean intakes of food groups (servings/day) were adjusted for age, sex, body mass index, total energy intake, and ethnic background site category
^bIf the relative consumption of a food group exceeded 100%, it indicates that individuals belonging to the top-quintile category of factor score were characterized by a relatively high consumption of that food group, compared with the reference HCHS/SOL overall mean, and vice versa when the relative intake is below 100%. Percentages below 60% or above 140% were indicated in bold typeface
^cFruit – Others group included fruit juice (excluding citrus juice), fruit (excluding citrus fruit), avocado and similar, fried fruits, and fruit-based savory snack
^dVegetables – Others group included other vegetables, fried vegetables, vegetable juice, and pickled foods

ISSN: 1475-2891