Introduction. Over the last decade, the possible impact of meat intake on overall cancer incidence and mortality has received considerable attention, and authorities have recommended decreasing consumption; however, the benefits of reducing meat consumption are small and uncertain. As such, individual decisions to reduce consumption are value-and preference-sensitive. Consequently, we undertook a pilot cross-sectional study to explore people's values and preferences towards meat consumption in the face of cancer risk. Methods. And analysis: The mixed-method pilot study included a quantitative questionnaire followed by qualitative evaluation to explore the dietary habits of 32 meat eaters, their reasons for eating meat, and willingness to change their meat consumption when faced with a potential risk reduction of cancer over a lifetime based on a systematic review and dose-response meta-analysis. We recruited a convenience sample of participants from two Canadian provinces: Nova Scotia and Prince Edward Island. This project was approved by the Research...
Values and preferences related to cancer risk among red and processed meat eaters: a pilot cross-sectional study with semi-structured interviews.
B. C. Johnston, Department of Community Health and Epidemiology, Dalhousie University, Halifax, NS B3H 4R2, Canada. E-mail email@example.com
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Howatt, V., Prokop-Dorner, A., Valli, C., Zajac, J., Bala, M. M., Alonso-Coello, P., Guyatt, G. H., Johnston, B. C.; Values and preferences related to cancer risk among red and processed meat eaters: a pilot cross-sectional study with semi-structured interviews.. IFIS Food and Health Sciences Database 2022; doi:
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