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%.