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Table 2 Statistically significant correlations between food availability data and principal components

From: Worldwide dietary patterns and their association with socioeconomic data: an ecological exploratory study

Food groups

PC1

PC2

PC3

PC4

PC5

Alcoholic Beverages

0.68

ns

ns

ns

ns

Animal Fats

0.84

ns

ns

ns

ns

Cereals - Excluding Beer

ns

0.91

ns

ns

ns

Eggs

0.87

ns

ns

ns

ns

Fish - Seafood

0.34

−0.49

−0.46

0.23

ns

Fruits - Excluding Wine

0.56

−0.44

ns

−0.42

−0.26

Meats

0.88

ns

ns

ns

ns

Milk - Excluding Butter

0.88

ns

ns

ns

ns

Offals

0.65

ns

0.3

ns

0.22

Oilcrops

ns

−0.38

−0.35

ns

ns

Pulses

−0.4

ns

0.27

−0.5

−0.3

Spices

ns

ns

−0.35

ns

−0.49

Starchy Roots

ns

−0.57

ns

−0.12

0.5

Stimulants

0.87

ns

ns

ns

ns

Sugars & Sweeteners

0.8

ns

ns

ns

−0.36

Treenuts

0.53

0.25

−0.4

−0.29

0.22

Vegetable Oils

0.65

ns

−0.21

−0.27

ns

Vegetables

0.62

0.38

−0.38

−0.23

ns

  1. ns equals to non-significant associations