Table 1 Factor loadings of various food items in the five principal dietary components identified (only loadings above 0.3 and −0.3 are shown)

Food item(variance explained)	“Health conscious”(10.6%)	“Traditional”(8.2%)	“Processed”(4.9%)	“Confectionery”(4.0%)	“Vegetarian”(3.6%)
White bread	−0.535		0.367
Non-white bread	0.615		−0.323
Bran-based cereal	0.365
Biscuits				0.603
Puddings (expand)				0.389
Cakes/buns				0.559
Poultry					−0.535
Red meat					−0.596
Meat pies			0.538
Sausages, burgers			0.565
Fried foods			0.574
Pizza			0.349
Fish	0.457
Eggs			0.403
Cheese	0.443
Meat substitutes (soya, tofu, etc)					0.577
Pulses	0.356				0.565
Nuts					0.531
Chips			0.561
Roast potatoes			0.388
Potatoes (not chips)		0.321
Pasta	0.578
Rice	0.543
Baked beans			0.413
Leafy green vegetables		0.809
Other green vegetables		0.799
Carrots		0.704
Other root vegetables		0.606
Peas		0.352
Salad	0.420
Fresh fruit	0.518
Fruit juice	0.488
Herbal tea					0.302
Sweets				0.514
Chocolate				0.717
Chocolate bars				0.749
Crisps				0.381