Red and processed meat (i.e., which has been preserved by curing, salting or adding preservatives) has been reported to be associated with poor health outcomes related to cardiovascular health and cancer. A structured assessment of existing evidence, including an assessment of the risk of bias of randomized clinical trials (RCTs) as well as the certainty of the body of evidence, is necessary to clarify the link between red meat intake and important health-related outcomes. The research project will be conducted in Canada, conducted with the international team that develops trusted recommendations on nutrition - NutriRECS (http://nutrirecs.com), located in the Department of Community Health and Epidemiology, University of Dalhousie, Nova Scotia, Canada. A systematic review of RCTs will be carried out. The following databases will be searched: PubMed, CENTRAL, EMBASE, Web of Science, CINAHL and ProQuest. We will use the GRADE approach to classify the certainty of evidence for each clinical outcome. In addition, the results of this systematic review will contribute to the outlining of the project in sequence - which will carry out a training course at the university of destination to conduct a cross-sectional study on the preferences and values of consumers of red meat and processed meat to be conducted in some countries such as Canada, Spain, Poland, Norway, and Finland, and in Brazil, by us. This paper is part of the set of clinical guidelines that will be submitted for peer review to Annals of Internal Medicine and recommendations will be available through open access publication.
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