Patterns of Dietary Iron Intake, Iron Status, and Predictors of Haemoglobin Levels among Early Adolescents in a Rural Ghanaian District

Table 2

Principal component analysis of dietary pattern (DP) of iron-rich food consumed.

Food groups	DP1	DP2	DP3
Iron-rich
Meat		0.599
Fish		0.665
Poultry		0.373
Egg	0.344	0.349
Cocoyam leaves	0.321		−0.459
Turkey berries	0.403		−0.497
Amaranthus leaves		0.408
Stinging nettle			0.332
Dandelion	0.408	0.358
Moringa		0.428
Carrot	0.318
Iron-Enhancing
Oranges		0.345
Lemon		0.381
Tangerine	0.36
Pineapple	0.468
Pawpaw	0.356
Guava	0.451
Pepper	0.367		0.349
Tomato	0.488		0.334
Iron-inhibiting
Coffee	0.47		0.378
Soft drinks	0.469	−0.305	0.567
Sugar-sweetened beverages	0.51	−0.433	0.433
Black tea	0.343	−0.438
Chocolate	0.48	−0.415
% variance	11.70%	9.90%	7.10%
% accumulated variance	11.70%	21.60%	28.70%