Identifying and characterizing shared and ethnic background site-specific dietary patterns in the Hispanic Community Health Study/Study of Latinos (HCHS/SOL)

De Vito, Roberta; Stephenson, Briana; Sotres-Alvarez, Daniela; Siega-Riz, Anna-Maria; Mattei, Josiemer; Parpinel, Maria; Peters, Brandilyn A.; Bainter, Sierra A.; Daviglus, Martha L.; Van Horn, Linda; Edefonti, Valeria

doi:10.1186/s12937-025-01138-0

Table 4 Deviation (%) of the adjusted food-group mean for individuals in the top tertile of each ethnic background site-specific dietary pattern, relative to the ethnic background site-specific adjusted mean. Hispanic Community Health Study/Study of Latinos, 2008–2011.^a,b

From: Identifying and characterizing shared and ethnic background site-specific dietary patterns in the Hispanic Community Health Study/Study of Latinos (HCHS/SOL)

	*Ethnic background site (EBS)-specific dietary patterns*
Food group	D BX	CA BX	CA CHI	CA MIA	Cu MIA	M BX	M CHI	M SD	PR BX	PR CHI	SA CHI	SA MIA
Fruit—Citrus	82	79	108	96	93	175	94	64	66	135	76	134
Fruit—Other^c	56	60	74	83	84	117	77	71	96	151	77	89
Vegetables—Dark green	66	42	129	72	91	73	91	60	71	205	65	125
Vegetables—Orange	81	80	116	105	93	103	105	69	81	147	83	127
Vegetables—Tomato	83	80	106	105	110	124	94	89	79	110	91	97
White Potatoes	88	113	157	119	123	128	82	91	105	101	91	110
Vegetables—Starchy	86	106	80	82	90	72	114	91	90	126	94	104
Vegetables—Beans	100	107	82	62	81	64	43	44	85	98	56	59
Vegetables – Other^d	81	78	112	111	106	123	101	82	88	118	81	101
Refined Grain	121	99	93	106	102	94	119	109	93	65	116	98
Whole Grain	79	84	108	93	94	44	73	86	81	115	81	100
Red Meat	157	134	150	149	160	138	141	138	152	94	137	132
Deli Meat	124	67	92	114	113	93	114	100	113	74	145	119
Poultry	156	178	190	144	142	142	150	129	153	105	143	167
Fish	80	105	106	64	77	137	86	75	55	72	77	63
Eggs	111	124	93	119	126	94	98	82	125	104	95	150
Nuts and Seeds	18	16	20	53	47	5	55	62	65	105	28	36
Milk	76	78	66	95	93	96	90	103	81	105	91	79
Cheese	84	58	57	62	76	70	80	69	87	84	47	93
Yogurt	67	0	90	139	80	109	69	93	46	151	27	85
Milk-based Dessert	65	47	59	43	57	80	177	67	100	150	75	80
Sugar	86	87	87	74	82	78	83	87	93	108	82	98
Dessert	88	67	100	42	68	83	135	91	67	94	64	97
Sugar-sweetened Beverage	120	113	113	111	97	153	127	128	106	76	114	104
Diet Beverage	103	102	95	88	96	100	107	82	90	100	100	100
Alcohol	116	90	228	196	143	282	173	150	160	90	158	106
Snack—Overall	63	71	65	65	65	58	87	76	64	88	71	76
Regular fat	103	82	106	94	105	89	102	76	91	97	110	101
Reduced fat	100	116	87	105	101	83	129	104	94	102	111	103

Abbreviations: BX Bronx, CA Central American, Cu Cuban, CHI Chicago, D Dominican, M Mexican, MIA Miami, PR Puerto Rican, SA South American, SD San Diego
^aMean intakes of selected food groups (servings/day) were adjusted for age, sex, body mass index, and total energy intake
^bIf the relative consumption of a food group exceeded 100%, it indicates that individuals belonging to top-tertile category of factor score were characterized by a relatively high consumption of that food group, compared with the ethnic background site-specific overall mean, and vice versa when the relative intake is below 100%. Percentages below 60% or above 140% were indicated in bold typeface
^cFruit – Others group included fruit juice (excluding citrus juice), fruit (excluding citrus fruit), avocado and similar, fried fruits, and fruit-based savory snack
^dVegetables – Others group included other vegetables, fried vegetables, vegetable juice, and pickled foods

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ISSN: 1475-2891

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Table 4 Deviation (%) of the adjusted food-group mean for individuals in the top tertile of each ethnic background site-specific dietary pattern, relative to the ethnic background site-specific adjusted mean. Hispanic Community Health Study/Study of Latinos, 2008–2011.^a,b

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