Empirically derived dietary patterns: interpretability and construct
               validity according to different factor rotation methods

Castro, Michelle Alessandra de; Baltar, Valéria Troncoso; Selem, Soraya Sant'Ana de Castro; Marchioni, Dirce Maria Lobo; Fisberg, Regina Mara

doi:10.1590/0102-311X00070814

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Article • Cad. Saúde Pública 31 (2) • Feb 2015 • https://doi.org/10.1590/0102-311X00070814 copy

Empirically derived dietary patterns: interpretability and construct validity according to different factor rotation methods

Padrões alimentares empiricamente derivados: interpretabilidade e validade de construto segundo diferentes métodos de rotação fatorial

Patrones alimentarios empíricamente derivados: interpretabilidad y validez de constructo, según diferentes métodos de rotación en un análisis factorial

Authorship SCIMAGO INSTITUTIONS RANKINGS

This study aimed to investigate the effects of factor rotation methods on interpretability and construct validity of dietary patterns derived in a representative sample of 1,102 Brazilian adults. Dietary patterns were derived from exploratory factor analysis. Orthogonal (varimax) and oblique rotations (promax, direct oblimin) were applied. Confirmatory factor analysis assessed construct validity of the dietary patterns derived according to two factor loading cut-offs (≥ |0.20| and ≥ |0.25|). Goodness-of-fit indexes assessed the model fit. Differences in composition and in interpretability of the first pattern were observed between varimax and promax/oblimin at cut-off ≥ |0.20|. At cut-off ≥ |0.25|, these differences were no longer observed. None of the patterns derived at cut-off ≥ |0.20| showed acceptable model fit. At cut-off ≥ |0.25|, the promax rotation produced the best model fit. The effects of factor rotation on dietary patterns differed according to the factor loading cut-off used in exploratory factor analysis.

Food Consumption; Food Habits; Public Health Nutrition; Statistical Factor Analysis

Food groups	Food items
Rice	Cooked white rice
Pasta	Cooked noodles, gnocchi, lasagna, cannelloni
Breads/Toasts/Crackers	French bread, Italian bread, loaf bread, buns, French toast, cookies, crackers
Whole breads	Whole wheat bread, Light whole bread
Fruits	Fresh fruits
Leafy vegetables	Lettuce, kale, escarole, spinach, cabbage, watercress, chard, arugula
Canned vegetables	Corn, peas, olives, hearts of palm, mushrooms, pickles
Non-leafy vegetables	Tomato, carrot, beet, chayote, cucumber, eggplant, okra, pumpkin, zucchini
Beef	Steak beef, ground beef, beef ribs (all cooking methods)
Pork	Pork chop, pork ribs, pork loin (all cooking methods)
Processed meat	Hamburger, sausages, frankfurters, nuggets, bacon, canned sardines, canned tuna
Poultry	Chicken, turkey (all cooking methods)
Chocolate powder	Cocoa powder, chocolate powder
Yellow cheese	Mozzarella cheese, parmesan cheese, cheddar cheese, provolone cheese
White cheese	White cheese, cottage cheese, ricotta cheese, cream cheese
Whole milk	Fluid whole milk (3% fat), whole milk powder
Low-fat and skim milk	Reduced fat milk (2% fat), skim milk, skim milk powder
Other dairy products	Yoghurt, fermented milk
Eggs	Fried eggs, scrambled eggs, omelet, boiled eggs, egg white, egg yolk
Other pulses	Cooked soybeans, lentils, chickpeas, white beans, Adzuki beans, snow peas
Beans	Cooked brown beans, black beans
Butter and margarine	Salted butter, unsalted butter, salted margarine, unsalted margarine, light margarine
Cakes and pastries	White cake, sweet pies, milk candy, chocolate pudding, peanut brittle, ice cream
Salty snacks	French fries
Sandwiches	Hot dog, hamburger sandwich, pizza, kebab, croquette, croissant, Italian focaccia
Coffee and tea	Coffee, instant coffee, herbal tea
Soda pop	Coke, diet coke, orange soda, lemon soda, guaraná soda
Fruit juices	Natural fruit juices, Industrialized fruit juices
Alcoholic beverages	Beer, wine, spirits, cognac, champagne
Cold cuts	Ham, mortadella, salami, roast beef
Salad dressing	Soybean oil, sunflower oil, olive oil, salt, vinegar
Sugar	White sugar
Fatty sauces and mayonnaise	White sauce, soy sauce, Worcestershire sauce, mustard sauce, ketchup, mayonnaise
Spices	Garlic, oregano, scallions, parsley, coriander, ground pepper

Food groups	Varimax rotation		Promax rotation		Oblimin rotation		Communality
Food groups	Factor 1	Factor 2	Factor 1	Factor 2	Factor 1	Factor 2
Rice	0.72	0.06	0.72	0.13	0.71	0.06	0.52
Beans	0.67	-0.03	0.67	0.03	0.67	-0.03	0.45
Sugar	0.28	-0.02	0.28	0.01	0.29	-0.02	0.08
Breads/Toasts/Crackers	0.25	-0.01	0.25	0.02	0.25	-0.01	0.06
Butter and margarine	0.24	0.06	0.23	0.09	0.23	0.06	0.06
Beef	0.20	0.10	0.19	0.12	0.18	0.10	0.05
Low-fat and skim milk	-0.21	0.15	-0.22	0.13	-0.23	0.15	0.07
Salad dressing	0.19	0.73	0.16	0.75	0.08	0.74	0.57
Leafy vegetables	0.10	0.62	0.07	0.63	0.00	0.63	0.39
Non-leafy vegetables *	0.00	0.58	-0.03	0.58	-0.09	0.59	0.34
Spices	0.05	0.32	0.03	0.32	0.00	0.32	0.10
Whole breads	-0.19	0.24	-0.20	0.22	-0.23	0.25	0.10
White cheese	-0.18	0.24	-0.20	0.22	-0.22	0.24	0.09
Fruits	-0.14	0.23	-0.16	0.22	-0.18	0.23	0.07
Fruit juices	-0.01	0.22	-0.02	0.22	-0.05	0.23	0.05
Eggs	0.17	0.11	0.16	0.13	0.15	0.11	0.04
Whole milk	0.15	0.00	0.15	0.02	0.15	0.00	0.02
Processed meat	0.14	0.09	0.14	0.10	0.13	0.09	0.03
Coffee and tea	0.14	-0.01	0.14	0.00	0.14	-0.01	0.02
Poultry	0.10	0.14	0.09	0.14	0.08	0.14	0.03
Soda pop	0.08	-0.02	0.08	-0.01	0.09	-0.02	0.01
Pork	0.05	0.00	0.05	0.01	0.05	0.00	0.00
Alcoholic beverages	0.02	0.05	0.02	0.05	0.01	0.05	0.00
Salty snacks	0.02	0.07	0.01	0.07	0.01	0.07	0.01
Chocolate powder	0.01	0.05	0.01	0.05	0.00	0.05	0.00
Cold cuts	0.01	0.07	0.01	0.07	0.00	0.07	0.01
Other dairy products	-0.01	0.15	-0.02	0.14	-0.04	0.15	0.02
Canned vegetables	-0.01	0.14	-0.02	0.14	-0.04	0.15	0.02
Yellow cheese	-0.03	0.09	-0.04	0.09	-0.05	0.09	0.01
Cakes/Confectionery products	-0.07	0.09	-0.07	0.09	-0.08	0.09	0.01
Pulses	-0.07	0.08	-0.07	0.07	-0.08	0.08	0.01
Sandwiches/Salty baked goods	-0.09	-0.04	-0.09	-0.05	-0.09	-0.04	0.01
Fatty Sauces/Creams/Mayonnaise	-0.11	0.06	-0.11	0.05	-0.12	0.06	0.02
Pasta	-0.12	0.01	-0.12	0.00	-0.12	0.01	0.01
Eigenvalues	1.76	1.51	1.75	1.51	1.77	1.54	-
Variance explained (%)	5.17	4.46	5.15	4.43	5.21	4.52	-

Varimax rotation		Promax rotation		Oblimin rotation
Food groups	Factor loading (SE)	Food groups	Factor loading (SE)	Food groups	Factor loading (SE)
Factor 1		Factor 1		Factor 1
Rice	0.79 (0.04) **	Rice	0.73 (0.04) **	Rice	0.73 (0.04) *
Beans	0.66 (0.04) **	Beans	0.68 (0.04) **	Beans	0.68 (0.04) *
Beef	0.23 (0.04) **	Sugar	0.26 (0.04) **	Sugar	0.26 (0.04) *
Sugar	0.23 (0.04) **	Breads/Toasts/Crackers	0.23 (0.05) **	Breads/Toasts/Crackers	0.23 (0.05) *
Butter and margarine	0.21 (0.05) **	Butter and margarine	0.22 (0.05) **	Butter and margarine	0.22 (0.05) *
Breads/Toasts/Crackers	0.19 (0.05) **	White cheese	-0.22 (0.04) **	White cheese	-0.22 (0.04) *
Low-fat and skim milk	-0.15 (0.04) **	Whole breads	-0.21 (0.04) **	Whole breads	-0.21 (0.04) *
		Low-fat and skim milk	-0.17 (0.03) **	Low-fat and skim milk	-0.17 (0.03) *
Factor 2		Factor 2		Factor 2
Salad dressing	0.76 (0.03) **	Salad dressing	0.78 (0.03) **	Salad dressing	0.78 (0.03) *
Leafy vegetables	0.64 (0.03) **	Leafy vegetables	0.63 (0.03) **	Leafy vegetables	0.63 (0.03) *
Non-leafy vegetables	0.57 (0.03) **	Non-leafy vegetables	0.56 (0.03) **	Non-leafy vegetables	0.56 (0.03) *
Spices	0.33 (0.04) **	Spices	0.32 (0.04) **	Spices	0.32 (0.04) *
White cheese	0.20 (0.04) **	White cheese	0.23 (0.04) **	White cheese	0.23 (0.04) *
Fruit juices	0.20 (0.04) **	Whole Breads	0.22 (0.04) **	Whole breads	0.22 (0.04) *
Whole breads	0.19 (0.04) **	Fruit juices	0.20 (0.04) **	Fruit juices	0.20 (0.04) *
Fruits	0.19 (0.04) **	Fruits	0.18 (0.04) **	Fruits	0.18 (0.04) *
Goodness-of-fit indexes		Goodness-of-fit indexes		Goodness-of-fit indexes
χ² (90 d.f.) *	634.14	χ² (74 d.f.) *	538.39	χ² (74 d.f.) **	538.39
χ ²/d.f.	7.05	χ²/d.f.	7.28	χ²/d.f.	7.28
RMSEA (90%CI)	0.07 (0.06; 0.08)	RMSEA (90%CI)	0.08 (0.07; 0.08)	RMSEA (90%CI)	0.08 (0.07; 0.08)
CFI	0.66	CFI	0.70	CFI	0.70
TLI	0.60	TLI	0.63	TLI	0.63
SRMR	0.07	SRMR	0.07	SRMR	0.07

Varimax rotation		Promax rotation		Oblimin rotation
Food groups	Factor loading (SE)	Food Groups	Factor loading (SE)	Food groups	Factor loading (SE)
Factor 1		Factor 1		Factor 1
Rice	0.75 (0.05) **	Rice	0.79 (0.06) **	Rice	0.79 (0.06) *
Beans	0.71 (0.06) **	Beans	0.67 (0.06) **	Beans	0.67 (0.06) *
Sugar	0.22 (0.04) **	Sugar	0.21 (0.04) **	Sugar	0.21 (0.04) *
Breads/Toasts/Crackers	0.16 (0.04) **	Breads/Toasts/Crackers	0.16 (0.04) **	Breads/Toasts/Crackers	0.16 (0.04) *
Factor 2		Factor 2		Factor 2
Salad dressing	0.82 (0.03) **	Salad dressing	0.84 (0.03) **	Salad dressing	0.82 (0.03) *
Leafy vegetables	0.61 (0.03) **	Leafy vegetables	0.61 (0.03) **	Leafy vegetables	0.61 (0.03) *
Non-leafy vegetables	0.54 (0.03) **	Non-leafy vegetables	0.53 (0.03) **	Non-leafy vegetables	0.54 (0.03) *
Spices	0.32 (0.04) **	Spices	0.32 (0.04) **	Spices	0.32 (0.04) *
				Whole breads	0.15 (0.04) *
Goodness-of-fit indexes		Goodness-of-fit indexes		Goodness-of-fit indexes
χ² (20 d.f.) *	88.27	χ² (19 d.f.) **	69.68	χ² (26 d.f.) **	147.63
χ²/d.f.	4.41	χ²/d.f.	3.67	χ²/d.f.	5.68
RMSEA (90%CI)	0.06 (0.04, 0.07)	RMSEA (90%CI)	0.05 (0.04, 0.06)	RMSEA (90%CI)	0.07 (0.06, 0.08)
CFI	0.92	CFI	0.94	CFI	0.87
TLI	0.89	TLI	0.91	TLI	0.82
SRMR	0.05	SRMR	0.04	SRMR	0.05

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[1] Correspondence M. A. Castro Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo 715, São Paulo, SP 01246-904, Brasil. mi.ale.castro@gmail.com