Table a1 Factor loadings for foods associated with each dietary pattern: Singapore Chinese Health Study (Butler et al, 2006)

Vegetable–fruit–soy			Meat–dim sum
Food item	Food type ^a	Loading factor ( × 100)	Food item	Food type ^a	Loading factor ( × 100)
Cauliflower	V	55	Siew mai	DS, M	46
Broccoli	V	50	Other steamed snack	DS, M	44
Carrots	V	49	Gravy noodle	M, St	43
Green beans/peas	V	48	Chicken rice	M, St	42
Other plain tofu in soups, mixed dishes or alone	S	46	Otar otar (spiced fish paste)	DS	41
Tung goo	V	43	Pork satay	M	40
Tomatoes	V	43	Chicken, mutton curry	M	39
Corn	V	43	Glutinous rice dumpling	DS, St	39
Yin choi, po choi	V	43	Steamed meat bao	DS, M	39
Kai lan	V	42	Popiah	DS, M	38
Head lettuce, Chinese lettuce	V	42	Ngor hiang	DS, M	38
Gum jum, dried fungus	V	42	Chinese rojak	DS, V	37
Tou gay, tai tau nga	V	41	Puffs, such as curry or bean	DS, V	37
Pak choy, siew pak choy	V	41	Chicken satay	M	37
Choi sum	V	41	Roasted duck or goose	M	37
White potatoes	V	40	Coconut rice dishes	St	36
Other tau kwa	S	40	Roti prata	St	36
Fu kua, mo qua	V	39	Other pig organs	M	36
Watercress	V	39	Preserved eggs	O	35
Head cabbage, wong nga pak	V	38	Deep fried chicken	M	35
Celery	V	37	Coconut desserts	DS	34
Foojook vegetarian meats	S	36	Other flavoured rice, such as duck or char siew	St	34
Kai choi	V	36	Curry rice	St	34
Apple	F	35	Deep-fried snack, such as jian dui, fried prawn or fish ball, etc.	DS	33
Cucumber	V	34	Dry noodle dish, such as fishball, chicken or wanton mee	M, St	33
Yong tau foo	S	33	Belly pork	M	33
Other tau pok in soups, mixed dishes, or alone	S	33	Lup chong	M	33
Other dark green leaves	V	32	Other fried noodle	St	32
Papaya	F	31	Luncheon meat	M	31
Pear	F	31	Fried rice	St	30
Honeydew	F	31	Squid	M	30
Gee choi	V	30
% variance explained		7.3			7.2
Coefficient α		0.81			0.76

^aV=vegetable, S=soyfood, F=fruit, M=meat dish (includes fish/shellfish), DS=dim sum/snack dish, St=high-starch item (e.g., rice dish, noodle dish, bread), O=other.

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