In summary, we identified a food pattern that simultaneously affected PAI-1 and fibrinogen and the development of type 2 diabetes. The pattern was characterized by higher intakes of the food groups red meat, low-fiber bread and cereal, dried beans, fried potatoes, tomato vegetables, eggs, cheese, and cottage cheese and a low intake of wine. Our findings provide support for further exploration of food group-based dietary behavior strategies for the prevention of type 2 diabetes.