Table 1 Food groups used in the factor analysis and factor loadings for each dietary pattern among 105 cases and 105 controls

Low-fat dairy

Low-fat and flavored milk, low-fat yogurt, cheese, kashk, and doogh

Poultry

Chicken, turkey, ostrich

Legumes

Lentil, beans, lentils, and peas

Soy

Soy and soy products

Fish

All fish types

Egg

Egg

Red and processed meats

Beef and veal, sheep, lamb, minced meat, hamburger, sausages, Liver, kidney, heart, offal, rennet, tongue, and brain

High-fat dairy

High-fat milk and yogurt, ice-cream, cream, and creamy cheese

Explained variance (%)

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