Associations between empirically derived dietary patterns and oxidative stress and inflammation in adults with primary hypothyroidism: a case-control study

Table 1 Food groups used for dietary pattern analysis and factor loadings for each of the identified dietary patterns

Food groups	Food items	Dietary patterns
Food groups	Food items	Healthy	Western
Vegetables	Yellow, green leafy, and all other types of vegetables	0.71
Nut and seeds	Walnuts, peanuts, pistachios, hazelnuts, almonds, seeds	0.63
Fruits	Different kinds of fresh fruits	0.58
Dried fruits	Raisin, dried berry, dried fig, dried peach and apricot sheet	0.53
Tomato	Tomato, red Sauce	0.53
Olive	Green olive, olive oil	0.49
Garlic	Garlic	0.37
Black pepper	Black pepper	0.36
Pickles	All types of vegetable pickles	0.35
Starchy vegetables	Potato, fava bean	0.32
Low-fat dairy	Skimmed milk, low-fat milk and yogurt, cheese, dough,	0.32
Organ meats	Liver, rumen rennet, tongue, brain, head, leg	0.31
Broth	Broth	0.23
Legume	Lentil, beans, pea, split pea, mung bean, soya	-0.30
Salty snacks	Cracker, chips, puff		0.65
Sugar-sweet-dessert	Confectionary products, sugar, jam, honey, candy		0.62
Soft drinks	All types of soft drinks		0.60
Processed meats	Sausage, kielbasa		0.54
Mayonnaise	Mayonnaise Sauce		0.48
Compote	Fruit compote		0.47
Fast food	French fries, pizza, hamburger		0.43
Fish	All types of fish, canned tuna	0.40	0.43
Red meats	Beef veal, lamb meat, mince meat		0.42
Fruit juices	All kinds of natural juices		0.41
Solid fat	Butter, margarine, piyeh, animal oil, solid oil		0.35
Salt	Salt		0.30
High-fat dairy	High-fat milk and yogurt, cream cheese, cream, all kinds of flavored milk and yogurt, all kinds of ice cream		0.28
% of variance explained		12.34	11.79

ISSN: 1472-6823