Pre-illness changes in dietary habits and diet as a risk factor for inflammatory bowel disease: A case-control study

Table 6 Food group loadings for 3 dietary patterns extracted by factor analyses

	Factor 1	Factor 2	Factor 3
Pasta and/or rice	0.30	-0.25	0.32
Bread	-0.01	-0.40	0.51
Soft, sweets and cakes	0.45	-0.28	0.09
Red meat	0.57	0.30	0.23
White meat	0.45	0.49	-0.02
Tuna fish	0.43	0.60	-0.11
Fish	0.33	0.58	-0.12
Processed meat	0.46	0.04	-0.02
Milk	0.03	-0.33	0.04
Cheese	0.02	0.19	0.56
Eggs	-0.05	0.69	0.08
Potatoes	0.09	0.58	0.01
Vegetables	-0.52	0.22	0.32
Fruit	-0.53	-0.01	0.25
Refined sugar	-0.01	-0.03	0.60
Butter	0.47	0.20	0.27
Margarine	0.46	0.29	-0.02
Olive oil	-0.17	-0.32	0.44
Seed oil	0.39	0.13	0.07
	Refined	Prudent	Healthy
	OR (95% CI)	OR1 (95% CI)	OR (95% CI)
Ulcerative colitis
Low2	13	13	13
Moderate	2.29 (0.70-7.32)	0.32 (0.11-0.90)	0.80 (0.28-2.28)
High	2.46 (0.77-7.83)	0.15 (0.04-0.51)	0.95 (0.33-2.76)
Crohn’s disease
Low	13	13	13
Moderate	1.51 (0.45-4.99)	0.47 (0.17-1.27)	0.57 (0.18-1.78)
High	2.15 (0.67-6.87)	0.13 (0.03-0.51)	1.39 (0.49-3.95)

¹From unconditional logistic regression models including terms for age (5-year groups), sex, years of education, tobacco consumption (never, ex-smoker, current smoker of < 15, 15-24, ≥ 25 cigarettes/d) and body mass index (quintiles);

²Tertiles of factor scores;

³Reference categories.