Food Groups
Food Items
Processed meat
Sausages
Red meat
Beef, lamb, ground beef, mince, burgers
Meat offal
Heart, liver and kidney, tongue and brain, head, crus and shin, stomach and abomasums
Fish
Any fish, Tuna fish
Poultry
Chicken meat
Egg
Local and non-local eggs
Butter
Butter
Margarine
Margarine
Low-fat dairy
Low-fat milk, skim milk, low fat yogurt, pasteurized cheese
High-fat dairy
High-fat milk, High-fat yogurt, creamy yogurt, creamy cheese, chocolate milk, cream, traditional and non-traditional ice cream
Tea
Tea
Coffee
Coffee and espresso
Fruits
cantaloupe, watermelon, melon, prunes, apple, apricot, yellow plum, red plum, sweet cherry, cherry, nectarine, peach, pear, fig, orange, tangerine, dates, grapes, kiwi, pomegranate, strawberry, banana, sweet lime, lemon, grapefruit, persimmons, fresh berries, raisins, dried fruits(figs, berries, peach, apricot), orange juice, apple juice, cantaloupe juice, lemon juice
Industrial Juice
industrial fruit juices
Cabbages
any kind of cabbages
Yellow vegetables
carrots, carrot juice
Tomato
fresh tomato, tomato products prepared from tomato (red sauce, tomato paste)
Green leafy vegetables
spinach, lettuce
Other vegetables
cucumber, eggplant, raw or fried onions, fresh herbs, vegetable stew, vegetable soup, green beans, pea, squash, stewed pumpkin, mushrooms, garlic, peppers, capsicum, turnips, celery, mushrooms, Maize and corn
Beans
dried beans, peas, split peas, mung, soybeans, lentils, other
Potato
Potato
Fried Potato
fried potato
Whole grains
local breads, bran bread, cereal, oats, baked barley
Refined grains
baguettes, rice, pasta, vermicelli, noodles, wheat flour
Snacks
cookies, crackers, snack, chips
Nuts
peanuts, almonds, walnuts, pistachios, hazelnuts, any seeds
Olive
olives, olive oil
Sweets and Desserts
cakes, cookies, sweets, creamy sweets
Pickles
any kind of pickles
Spices
Spices
Solid oils
 Solid animal oil, solid vegetable oil , mayonnaise, beef tallow
Other oils
 Any type of oil(except olive oil)
Sugar
sugar, Tamarisk, filing, candies, sweet, chocolate, honey, jams
Soft drinks
Soft drink
Table 1: Grouped food items to use in factor analysis to identify dietary patterns
Healthy food pattern
Unhealthy food pattern
Food Groups
Food Groups
Other vegetables
0.765
Industrial Juice
0.585
Cabbages
0.579
Processed meats
0.542
Yellow vegetables
0.574
Refined grains
0.527
Tomato
0.546
Soft drinks
0.505
Green leafy vegetables
0.516
Sweets and Desserts
0.500
Fruits
0.503
Butter
0.413
Fish
0.387
High-fat dairy
0.365
Olive
0.359
Snacks
0.355
Beans
0.306
Egg
0.329
Fried Potato
0.328
Sugar
0.318
Meat offal
0.317
Percent of variance
9.8
Percent of variance
6.3
Load factor less than 0.3 are omitted to simplify the table
†Kaiser's Measure of Sampling Adequacy (MSA)= 0.690, Bartlett’s test of sphericity = <0.001
Table 2: Load factor of food groups for 2 major predominant dietary patterns ⃰†
Variables
Total Cholesterol
Triglyceride
LDL-cholesterol
HDL-cholesterol*
≤200mg/dl
>200mg/dl
≤150mg/dl
>150mg/dl
≤100mg/dl
>100 mg/dl
abnormal
normal
N(%)†
N (%)
437 (59)
302 (41)
349 (47.3)
390 (52.7)
327 (44)
413 (56)
93(12.6)
93(12.6)
Sex
F: 253 (58)
M:188 (62)
184(42)
114(38)
217(62)
132(38)
224(57.5)
166(42.5)
197(60)
129(40)
244(59)
169(41)
37(40)
56(60)
404(62)
242(38)¹
Smokingᵻ
69(15.7)
62 (20.5)
58 (16.6)
73 (18.7)
61 (18.7)
70 (16,9)
25 (26.8)
106 (16.4)²
Alcohol intakeᵠ
14 (3.3)
10 (3.1)
10 (2.9)
14 (3.5)
13 (3.9)
11 (2.6)
5 (5.3)
19 (2.9)
Lipid lowering drugs intake
261 (62)
156 (49)¹
180 (51.4)
237 (60.7)²
240 (73)
177 (42)¹
63 (67)
354 (54.7)²
CAD history
172(39.3)
108(35.7)
123(35.2)
157(40.2)
150(46)
130(31.4)¹
45(48.3)
235(36.3)²
Family history of diabetes
348(79.5)
252(83.4)
283(80.8)
317(81.2)
254(77.7)
346(84.5)²
74(79.5)
526(81.3)
Mean±SD‡
Age (year)
54.5±6.2
53.8±6.7
54±6.7
54.3±6.2 ²
53.7±6.4
54.7±6.7
54.1±6.4
54.1±6.8
BMI (kg/m²)
29.1±4.6
28.7±4.8
29.2±4.8
29.5±4.5
29.1±4.5
29.5±4.8
28.7±4.1
29.4±4.7
Physical activity (Met.h/d)
37.9±5.1
37.5±5.8
38±5
37.5±5.8
38.1±5.4
37.5±5.5
37.1±5.4
37/8±5.4
Energy intake (Kcal/d)
2512±786
2575±777
2456±686
2602±844 ²
2557±791
2525±776
2548±790
2538±782
CAD (Coronary Artery Disease), BMI (Body Mass Index)
* Abnormal: ≤50mg/dl for females, ≤40mg/dl for males normal: >50mg/dl for females, >40mg/dl for males
ᵻ Current and former smokers
ᵠ consuming 1.5 ounces
¹ p value<0.001 in each group
² p value<0.05 in each group
Table 3: Characteristics of participants in terms of blood lipid profile
Score quartiles of dietary patterns
Risk factor*
1st
2th
3th
4th
P value †
OR(95% CI)
Healthy
model 1 ‡
1.0
1.25(0.8-1.9)
1.13(0.7-1.7)
0.94(0.6-1.4)
0.79
Total
pattern
model 2 §
1.0
1.36(0.87-2.1)
1.15(0.73-1.8)
0.92(0.59-1.4)
0.71
Cholesterol
Unhealthy
model 1 ‡
1.0
0.47(0.3-0.72)
0.79(0.52-1.1)
0.82(0.54-1.2)
0.6
pattern
model 2 §
1.0
0.36(0.21-0.60)
0.66(0.41-1.0)
0.72(0.46-1.1)
0.16
Healthy
model 1 ‡
1.0
1.36(0.9-2.0)
1.12(0.74-1.7)
1.1(0.73-1.6)
0.6
Triglyceride
pattern
model 2 §
1.0
1.6(1.0-2.5)
1.35(0.86-2.1)
1.1(0.77-1.8)
0.4
Unhealthy
model 1 ‡
1.0
0.71(0.47-1.08)
0.90(0.59-1.36)
0.90(0.59-1.36)
0.6
pattern
model 2 §
1.0
0.88(0.53-1.4)
1.0(0.65-1.6)
0.96(0.61-1.5)
0.8
Healthy
model 1 ‡
1.0
0.91(0.60-1.3)
1.0(0.66-1.5)
0.61(0.40-0.93)
0.024
LDL-c
pattern
model 2 §
1.0
0.63(0.39-1.0)
0.76(0.47-1.2)
0.45(0.28-7.2)
0.001
Unhealthy
model 1 ‡
1.0
1.0(0.68-1.56)
0.84(0.62-1.2)
1.3(0.88-2.04)
0.16
pattern
model 2 §
1.0
1.0(0.64-1.5)
0.85(0.53-1.3)
1.4(0.86-2.5)
0.15
Healthy
model 1 ‡
1.0
1.0(0.56-1.7)
1.3(0.63-2.4)
2.1(1.1-4.3)
0.024
pattern
model 2 §
1.0
0.96(0.53-1.7)
1.4(0.76-2.7)
2.4(1.1-5.1)
0.020
HDL-c
Unhealthy
model 1 ‡
1.0
0.52(0.26-0.1)
0.8(0.3-1.1)
0.54(0.27-1.02)
0.071
pattern
model 2 §
1.0
0.53(0.26-1.01)
0.59(0.28-1.2)
0.48(0.21-1.02)
0.071
*Total cholesterol: >200mg/dl, Triglyceride: >150mg/dl, LDL-c: >100mg/dl, HDL-c: 50mg/dl for females, 40mg/dl for males
† p value based on comparison of the first quartile (baseline) and the fourth quartile
‡ Unadjusted (crude)
§ Adjusted for age, gender, family history of diabetes, duration of diabetes, body mass index, physical activity, energy intake and lipid-lowering drugs intake
Table 4: Odds ratios and 95% confidence interval of dyslipidemia according to score quartiles of dietary patterns in the study population