Use of a Food Frequency Questionnaire for the Estimation of Gut Microbiota Composition Based on Dietary Patterns and Its Association with Irritable Bowel Syndrome Symptoms in the Lebanese Adult Population: A Cross-Sectional Study

Table 3

Pattern loading of the three factors solutions after varimax rotation.

Food items	Extracted factors
	1	2	3
Vegetables	0.750	—	—
Fruits	0.722	—	—
Nuts	0.633	—	—
Beans	0.612	—	—
Seeds	0.610	—	—
Chickpeas	0.604	—	—
Soy bean	0.591	−0.434	—
Lentils	0.577	—	—
Fish	0.534	—	—
Beverages	0.492	0.363	—
Barley, oat, whole grain bread	0.365	0.344	—
Mixture of spices and herbs	—	0.748	—
Parsley, mint, thyme, basil, arugula	—	0.661	—
Olive oil	—	0.643	—
Milk and cheese	—	0.522	0.338
Yogurt	0.431	0.464	—
Bulgur, quinoa, rice	—	0.428	0.301
Red meat	—	—	0.746
Chicken	—	—	0.745
Processed meat	—	—	0.670
Organ meat	—	—	0.543
Eggs	—	—	0.322

Total variance explained by the three factors is 44%.