Whichelow M J, Prevost A T
Department of Community Medicine, Institute of Public Health, University Forvie Site, Cambridge.
Br J Nutr. 1996 Jul;76(1):17-30. doi: 10.1079/bjn19960006.
The present study aimed to identify dietary patterns, from the frequency of consumption of food items and some semi-quantitative data, in a random sample of 9003 British adults, and to examine the associations of the main dietary patterns with demographic factors, lifestyle habits, measures of self-reported health and mortality. Principal component analysis was used to identify four main dietary patterns, and analysis of variance employed to examine the characteristics associated with them. The four components explained, respectively, 10.2, 7.3, 5.1 and 4.9% of the total dietary variation. Component 1, frequent fruit, salad and vegetable consumption with infrequent consumption of high-fat foods, was associated with middle age, non-manual socio-economic groups, non- and ex-smokers, 'sensible' drinkers, small households, the south of the country, and self-assessed 'excellent' or 'good' health. Component 2, frequent consumption of high-starch foods, most vegetables and meat, was popular with young men, older men and women, large households, non-smokers, non-drinkers and those who viewed themselves as healthy. Component 3, frequent consumption of high-fat foods, was predominantly consumed by young people, smoking women, 'high-risk' drinkers, and men reporting many illness and/or malaise symptoms. Component 4, high positive loadings for sweets, biscuits and cakes, with negative weightings for vegetables, was most favoured by students, the elderly, those living alone, residents in Scotland, but not those in central England, and those who did not smoke. For women only the first component was associated with low all-cause mortality, and the third component with excess mortality.
本研究旨在通过对9003名英国成年人的随机样本中食品消费频率和一些半定量数据来确定饮食模式，并研究主要饮食模式与人口统计学因素、生活方式习惯、自我报告的健康指标和死亡率之间的关联。采用主成分分析来确定四种主要饮食模式，并运用方差分析来研究与之相关的特征。这四个成分分别解释了饮食总变异的10.2%、7.3%、5.1%和4.9%。成分1，经常食用水果、沙拉和蔬菜，很少食用高脂肪食物，与中年、非体力社会经济群体、不吸烟和已戒烟者、“适度”饮酒者、小家庭、该国南部以及自我评估为“优秀”或“良好”健康状况的人群相关。成分2，经常食用高淀粉食物、大多数蔬菜和肉类，受到年轻男性、老年男性和女性、大家庭、不吸烟者、不饮酒者以及那些认为自己健康的人的欢迎。成分3，经常食用高脂肪食物，主要由年轻人、吸烟女性、“高风险”饮酒者以及报告有许多疾病和/或不适症状的男性食用。成分4，糖果、饼干和蛋糕的正负荷较高，蔬菜的负权重较高，最受学生、老年人、独居者、苏格兰居民（但英格兰中部居民除外）以及不吸烟者的青睐。仅对女性而言，第一个成分与全因死亡率低相关，第三个成分与死亡率过高相关。
