Table 1Factor loading matrix for the three major dietary patterns and their food groups
Food groups |
Dietary pattern factors
|
Factor 1 (Korean) |
Factor 2 (Modified western) |
Factor 3 (Western) |
Seasonings |
0.69 |
|
– |
Vegetables |
0.66 |
– |
−0.25 |
White rice |
0.62 |
– |
– |
Kimchi |
0.38 |
0.31 |
−0.20 |
Eggs |
0.38 |
– |
– |
Meats |
0.25 |
0.22 |
– |
Flour and bread |
−0.30 |
– |
– |
Beverages |
– |
0.52 |
– |
Potatoes |
– |
0.46 |
– |
Fruits |
– |
0.39 |
– |
Poultry |
– |
0.29 |
– |
Processed meats |
– |
−0.43 |
– |
Other grains |
– |
−0.44 |
– |
Cereals |
– |
−0.21 |
0.32 |
Noodles and ramen |
– |
– |
0.52 |
Cookies, crackers and chips |
– |
– |
0.45 |
Milk and dairy products |
−0.22 |
0.21 |
0.39 |
Pizza and hamburgers |
– |
0.30 |
0.35 |
Sugars and sweets |
– |
– |
0.41 |
Legumes and nuts |
0.27 |
– |
0.30 |
Fish and seaweeds |
0.25 |
|
−0.39 |
Table 2Cluster analysis classification of subjects using factor scores
Variable |
Cluster 1 (n = 117)a,∗
|
Cluster 2 (n = 167)a,∗
|
Factor 1 |
0.5 ± 1.1 |
−0.3 ± 0.8 |
Factor 2 |
−0.6 ± 0.8 |
0.4 ± 0.9 |
Factor 3 |
−0.4 ± 0.9 |
0.3 ± 1.0 |
Table 3Mean percentage energy contribution from each food group according to dietary patterns
Variable |
Korean diet (n = 117)a
|
Western diet (n = 167)a
|
White rice∗∗∗
|
16.2 ± 5.5 |
13.0 ± 4.3 |
Other grains∗∗
|
6.5 ± 7.1 |
4.3 ± 5.1 |
Noodles and ramen∗∗∗
|
7.9 ± 10.2 |
12.9 ± 10.0 |
Flour and bread∗∗∗
|
5.5 ± 6.3 |
9.6 ± 8.8 |
Cereals |
1.6 ± 5.3 |
1.3 ± 5.0 |
Cookies, crackers and chips∗∗
|
0.8 ± 2.5 |
2.2 ± 4.4 |
Pizza and hamburger∗∗∗
|
0.8 ± 5.0 |
5.4 ± 10.1 |
Potatoes∗∗∗
|
1.2 ± 1.1 |
2.3 ± 2.5 |
Sugars and sweets |
0.7 ± 0.5 |
0.9 ± 0.8 |
Legumes and nuts∗
|
1.4 ± 0.9 |
1.2 ± 0.8 |
Vegetables∗∗
|
0.3 ± 0.2 |
0.3 ± 0.1 |
Kimchi∗
|
0.5 ± 0.3 |
0.4 ± 0.2 |
Fruits∗∗
|
1.9 ± 1.5 |
2.5 ± 1.5 |
Meats |
4.3 ± 2.9 |
4.4 ± 2.8 |
Processed meats∗
|
2.2 ± 3.7 |
1.3 ± 2.0 |
Poultry∗∗∗
|
1.2 ± 2.8 |
4.1 ± 7.1 |
Eggs |
3.2 ± 2.0 |
3.0 ± 1.7 |
Fish and seaweeds |
2.0 ± 1.3 |
1.7 ± 1.1 |
Milk and dairy products∗∗∗
|
3.8 ± 3.6 |
7.4 ± 3.7 |
Seasonings∗∗∗
|
0.7 ± 0.4 |
0.6 ± 0.2 |
Beverages∗∗∗
|
0.1 ± 0.2 |
0.1. ± 1.1 |
Table 4Characteristics of subjects by dietary pattern groups
Variable |
Korean diet (n = 117)a
|
Western diet (n = 167)a
|
Age (in yr) |
7.9 ± 0.3 |
7.9 ± 0.3 |
Boys |
68 (58.1%) |
88 (52.7%) |
Obesityb
|
6 (5.1%) |
8 (4.8%) |
Height (cm) |
127.6 ± 4.8 |
128.1 ± 5.2 |
Weight (kg) |
26.8 ± 4.4 |
27.1 ± 5.0 |
Body Mass Index (kg/m2) |
16.4 ± 2.0 |
16.4 ± 2.2 |
Body fat (%) |
16.3 ± 5.8 |
16.5 ± 6.2 |
Waist circumference (cm) |
55.5 ± 5.5 |
55.7 ± 5.9 |
Triglyceride (mg/dL) |
65.2 ± 29.4 |
63.5 ± 33.3 |
Total cholesterol (mg/dL) |
163.1 ± 25.4 |
172.6 ± 28.6 |
HDL-cholesterol (mg/dL) |
60.5 ± 12.2 |
60.6 ± 11.1 |
Glucose (mg/dL) |
82.1 ± 7.2 |
81.4 ± 6.1 |
Systolic blood pressure (mmHg) |
91.7 ± 10.0 |
91.5 ± 8.4 |
Diastolic blood pressure (mmHg) |
59.1 ± 7.9 |
58.6 ± 6.8 |
Insulin (μU/mL) |
4.8 ± 2.5 |
4.4 ± 2.6 |
Leptin (ng/mL) |
3.7 ± 3.1 |
4.0 ± 3.6 |
Table 5Logistic analysis of dietary quality factors and obesity associated with the Western diet group; the Korean diet group was the reference
Variables |
OR (95% CI) |
p valuea
|
DVS |
1.02 (0.98–1.1) |
0.33 |
DDSb
|
4.3 (2.6–7.1) |
<0.001 |
Obesityc
|
1.0 (0.4–3.1) |
0.94 |
Table 6Comparison of plant and animal food percentage, DVS, DDS, and the number of days that a food group was not consumed in the two dietary groups
Variables |
Korean diet (n = 117) |
Western diet (n = 167) |
Plant:animal |
Food (%)a,∗
|
77.2:22.8 |
71.9:28.1 |
DVS |
30.7 ± 6.6b
|
31.4 ± 6.4b
|
DDS∗
|
3.1 ± 0.6b
|
3.5 ± 0.4b
|
|
Food groupc
|
Korean diet (n = 117 × 3) |
Western diet (n = 167 × 3) |
Grains |
0 (0) |
0 (0) |
Meats |
1 (0.3) |
0 (0) |
Vegetables |
0 (0) |
1 (0.2) |
Fruits∗∗
|
89 (30.1) |
89 (19.2) |
Milk and dairy∗
|
156 (52.7) |
118 (25.4) |