From: Association of dietary patterns with the fecal microbiota in Korean adolescents
Food groups | Dietary pattern factors | |
---|---|---|
Factor1 | Factor2 | |
White rice | 0.41 | 0.42 |
Whole grains | 0.35 | Â |
Noodle |  | −0.50 |
Cereal | Â | Â |
Flour and bread | −0.59 |  |
Cookie, cracker and chip |  | −0.46 |
Instant products | −0.47 |  |
Fast Food |  | −0.36 |
Potatoes | Â | 0.31 |
Sweet potatoes | 0.29 | Â |
Sweet | 0.32 | Â |
Legumes |  | −0.26 |
Nuts and Seeds | Â | 0.37 |
Vegetables | 0.66 | Â |
Mushroom | Â | Â |
Fruits |  | −0.26 |
Red meats | Â | 0.21 |
Poultry | −0.42 |  |
Meat products | Â | Â |
Eggs | −0.30 |  |
Fish | Â | 0.26 |
Shellfish | 0.25 | Â |
Seaweeds | 0.28 | Â |
Milks and ice cream | −0.30 | −0.34 |
Yoghurt and cheese |  | −0.28 |
Oils | Â | 0.53 |
Fats | −0.41 | 0.37 |
Carbonated beverage | −0.27 |  |
Beverages | Â | Â |
Oriental sauce | 0.72 | Â |
Seasonings | −0.24 | 0.62 |