Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people
Abstract Objective An FFQ developed by the Center for Alaska Native Health Research for studies in Yup'ik people includes market foods and subsistence foods such as moose, seal, waterfowl and salmon that may be related to disease risk. Because the FFQ contains >100 food items, we sought to c...
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crcambridgeupr:10.1017/s1368980012005411 2024-10-13T14:11:20+00:00 Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people Ryman, Tove K Austin, Melissa A Hopkins, Scarlett Philip, Jacques O'Brien, Diane Thummel, Kenneth Boyer, Bert B 2013 http://dx.doi.org/10.1017/s1368980012005411 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S1368980012005411 en eng Cambridge University Press (CUP) https://www.cambridge.org/core/terms Public Health Nutrition volume 17, issue 3, page 510-518 ISSN 1368-9800 1475-2727 journal-article 2013 crcambridgeupr https://doi.org/10.1017/s1368980012005411 2024-09-18T04:04:08Z Abstract Objective An FFQ developed by the Center for Alaska Native Health Research for studies in Yup'ik people includes market foods and subsistence foods such as moose, seal, waterfowl and salmon that may be related to disease risk. Because the FFQ contains >100 food items, we sought to characterize dietary patterns more simply for use in ongoing pharmacogenomics studies. Design Exploratory factor analysis was used to derive a small number of ‘factors’ that explain a substantial amount of the variation in the Yup'ik diet. We estimated factor scores and measured associations with demographic characteristics and biomarkers. Setting South-west Alaska, USA. Subjects Yup'ik people ( n 358) aged ≥18 years. Results We identified three factors that each accounted for ≥10 % of the common variance: the first characterized by ‘processed foods’ (e.g. salty snacks, sweetened cereals); the second by ‘fruits and vegetables’ (e.g. fresh citrus, potato salad); and the third by ‘subsistence foods’ (seal or walrus soup, non-oily fish). Participants from coastal communities had higher values for the ‘subsistence’ factor, whereas participants from inland communities had higher values for the ‘fruits and vegetables’ factor. A biomarker of marine intake, δ 15 N, was correlated with the ‘subsistence’ factor, whereas a biomarker of corn- and sugarcane-based market food intake, δ 13 C, was correlated with ‘processed foods’. Conclusions The exploratory factor analysis identified three factors that appeared to reflect dietary patterns among Yup'ik based on associations with participant characteristics and biomarkers. These factors will be useful for chronic disease studies in this population. Article in Journal/Newspaper Yup'ik Alaska walrus* Cambridge University Press Public Health Nutrition 17 3 510 518 |
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Cambridge University Press |
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English |
description |
Abstract Objective An FFQ developed by the Center for Alaska Native Health Research for studies in Yup'ik people includes market foods and subsistence foods such as moose, seal, waterfowl and salmon that may be related to disease risk. Because the FFQ contains >100 food items, we sought to characterize dietary patterns more simply for use in ongoing pharmacogenomics studies. Design Exploratory factor analysis was used to derive a small number of ‘factors’ that explain a substantial amount of the variation in the Yup'ik diet. We estimated factor scores and measured associations with demographic characteristics and biomarkers. Setting South-west Alaska, USA. Subjects Yup'ik people ( n 358) aged ≥18 years. Results We identified three factors that each accounted for ≥10 % of the common variance: the first characterized by ‘processed foods’ (e.g. salty snacks, sweetened cereals); the second by ‘fruits and vegetables’ (e.g. fresh citrus, potato salad); and the third by ‘subsistence foods’ (seal or walrus soup, non-oily fish). Participants from coastal communities had higher values for the ‘subsistence’ factor, whereas participants from inland communities had higher values for the ‘fruits and vegetables’ factor. A biomarker of marine intake, δ 15 N, was correlated with the ‘subsistence’ factor, whereas a biomarker of corn- and sugarcane-based market food intake, δ 13 C, was correlated with ‘processed foods’. Conclusions The exploratory factor analysis identified three factors that appeared to reflect dietary patterns among Yup'ik based on associations with participant characteristics and biomarkers. These factors will be useful for chronic disease studies in this population. |
format |
Article in Journal/Newspaper |
author |
Ryman, Tove K Austin, Melissa A Hopkins, Scarlett Philip, Jacques O'Brien, Diane Thummel, Kenneth Boyer, Bert B |
spellingShingle |
Ryman, Tove K Austin, Melissa A Hopkins, Scarlett Philip, Jacques O'Brien, Diane Thummel, Kenneth Boyer, Bert B Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people |
author_facet |
Ryman, Tove K Austin, Melissa A Hopkins, Scarlett Philip, Jacques O'Brien, Diane Thummel, Kenneth Boyer, Bert B |
author_sort |
Ryman, Tove K |
title |
Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people |
title_short |
Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people |
title_full |
Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people |
title_fullStr |
Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people |
title_full_unstemmed |
Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people |
title_sort |
using exploratory factor analysis of ffq data to identify dietary patterns among yup'ik people |
publisher |
Cambridge University Press (CUP) |
publishDate |
2013 |
url |
http://dx.doi.org/10.1017/s1368980012005411 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S1368980012005411 |
genre |
Yup'ik Alaska walrus* |
genre_facet |
Yup'ik Alaska walrus* |
op_source |
Public Health Nutrition volume 17, issue 3, page 510-518 ISSN 1368-9800 1475-2727 |
op_rights |
https://www.cambridge.org/core/terms |
op_doi |
https://doi.org/10.1017/s1368980012005411 |
container_title |
Public Health Nutrition |
container_volume |
17 |
container_issue |
3 |
container_start_page |
510 |
op_container_end_page |
518 |
_version_ |
1812819033563594752 |