Evaluating adults' health-related values and preferences about unprocessed red meat and processed meat consumption : protocol for a cross-sectional mixed-methods study
Valli, Claudia (Institut d'Investigació Biomèdica Sant Pau)
Howatt, Victoria (Dalhousie University, Halifax, Nova Scotia)
Prokop-Dorner, Anna (Jagiellonian University Medical College, Krakow)
Rabassa Bonet, Montserrat (Institut d'Investigació Biomèdica Sant Pau)
Johnston, Bradley C. (Texas A&M University)
Zajac, Joanna (Jagiellonian University Medical College, Krakow)
Han, MeiLan K (Chosun University, Gwangju)
Kenji Nampo, Fernando (Federal University of Latin-American Integration, Foz do Iguassu)
Guyatt, Gordon H. (McMaster University, Hamilton)
Bala, Malgorzata M.. (Jagiellonian University Medical College, Krakow)
Alonso-Coello, Pablo (Institut d'Investigació Biomèdica Sant Pau)

Date:	2021
Abstract:	Background: People need to choose from a wide range of foods, and in addition to availability and accessibility, people's values and preferences largely determine their daily food choices. Given the potential adverse health consequences of red and processed meat and the limited knowledge on individuals' health-related values and preferences on the topic, such data would be useful in the development of recommendations regarding meat consumption. Methods and analysis: We will perform a cross-sectional mixed methods study. The study population will consist of adult omnivores currently consuming a minimum of three weekly servings of either unprocessed red meat or processed meat. We will explore participants' willingness to stop or reduce their unprocessed red meat, or their processed meat consumption through a direct-choice exercise. This exercise will consist of presenting a scenario tailored to each individual's average weekly consumption. That is, based on a systematic review and meta-analysis of the best estimate of the risk reduction in overall cancer incidence and cancer mortality, we will ask participants if they would stop their consumption, and/or reduce their average consumption. We will also present the corresponding certainty of the evidence for the potential risk reductions. Finally, we will measure their meat consumption three months after the interview and determine if they have made any changes to their average consumption. Ethics and dissemination: The research protocol was approved by the ethics committees in Canada (Research Ethics Board, Dalhousie University), Spain (Comitè Ètic d'Investigació Clínica de l'IDIAP Jordi Gol), Poland (The Bioethics Committee of the Jagiellonian University), and Brazil (National Research Ethics Commission). The study is based on voluntary participation and informed written consent. Results from this project will be disseminated through publications and presentations.
Grants:	Instituto de Salud Carlos III CD16/00157
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Health ; Values and preferences ; Red meat ; Processed meat ; Cross-sectional study ; Mixed methods
Published in:	F1000Research, Vol. 9 (may 2021) , ISSN 2046-1402

DOI: 10.12688/f1000research.23593.2
PMID: 34136136

26 p, 1.8 MB

The record appears in these collections:
Research literature > UAB research groups literature > Research Centres and Groups (research output) > Health sciences and biosciences > Institut de Recerca Sant Pau
Articles > Research articles
Articles > Published articles