Table 2 The load of each food component in hHcy-related dietary pattern and its correlation with dietary pattern score

Cooked wheaten food

−0.077

− 0.142^c

0.231^a

0.564^c

0.015

0.057

Coarse cereals

−0.023

− 0.048

− 0.316^a

−0.222^c

− 0.040^a

−0.048

Green leafy vegetables

−0.222^a

− 0.160^c

− 0.233^a

−0.559 ^c

0.040

0.014

Dark vegetables

−0.261^a

− 0.113^b

0.046

− 0.426 ^c

0.010

0.082

Dried fungi and algae

0.143

0.131 ^c

−0.232^a

−0.480 ^c

0.022

0.010

High energy fruits

0.130

0.600 ^c

−0.056

−0.505 ^c

− 0.021

0.059

Poultry meat

0.311^a

−0.168^c

0.087

0.470 ^c

0.038

0.029

Livestock meat

0.251^a

−0.030

0.269^a

0.461 ^c

0.237

0.239 ^c

Fish

0.160

0.244 ^c

0.041

− 0.386 ^c

− 0.080

0.188 ^c

Shrimp

−0.242

0.070

0.062

−0.273 ^c

0.022

0.005

Eggs

0.178

−0.048

0.291^a

0.515 ^c

0.066

0.065

Milk Group

− 0.074

− 0.256 ^c

− 0.247^a

0.107 ^b

0.020

0.064

Soybeans

−0.212^a

0.006

−0.112

− 0.432 ^c

− 0.281 ^a

−0.614 ^c

Nuts

0.178

0.236 ^c

−0.577^a

−0.436 ^c

0.059

0.088 ^c

Explain the proportion of variation

Pattern 1

Pattern 2

Pattern 3

summation

Explain each food group

4.250

9.512

0.821

14.583

Explanatory response variable

0.361

0.839

0.288

1.488