Red meat consumption, risk of incidence of cardiovascular disease and cardiovascular mortality, and the dose–response effect
| dc.contributor.author | Lima, Severina Carla Vieira Cunha | |
| dc.contributor.author | Medeiros, Gidyenne Christine Bandeira Silva de | |
| dc.contributor.author | Azevedo, Kesley Pablo Morais de | |
| dc.contributor.author | Mesquita, Gabriella Xavier Barbalho | |
| dc.contributor.author | Silva, David Franciole de Oliveira | |
| dc.contributor.author | Pimenta, Isac Davidson Santiago Fernandes | |
| dc.contributor.author | Gonçalves, Ana Katherine da Silveira | |
| dc.contributor.author | Lyra, Clélia de Oliveira | |
| dc.contributor.author | Piuvezam, Grasiela | |
| dc.contributor.authorID | https://orcid.org/0000-0001-8268-1986 | pt_BR |
| dc.date.accessioned | 2025-02-20T20:02:17Z | |
| dc.date.available | 2025-02-20T20:02:17Z | |
| dc.date.issued | 2019 | |
| dc.description.resumo | Background: Red and (particularly) processed meats are high in cholesterol and saturated and solid fatty acids. Their consumption is considered one of the risk factors for metabolic disorders. Numerous studies demonstrated a possible association between red meat consumption and cardiovascular disease (CVD). In this protocol, we propose a systematic review of the literature to examine the associations of red meat consumption with CVD incidence and mortality, and explore the potential dose–response relationship. Methods: We will search MEDLINE/PubMed, Scopus, SciELO, LILACS, ScienceDirect, Web of Science, Cochrane (CENTRAL), WHOLIS, PAHO, and Embase. We will include prospective epidemiological studies (longitudinal cohort). Risk of bias will be assessed using the Newcastle-Ottawa scale (NOS). Four independent researchers will conduct all evaluations. Disagreements will be referred to a fifth reviewer. We will summarize our findings using a narrative approach and tables to describe the characteristics of the included studies. The heterogeneity between trial results will be evaluated using a standard chi-squared test with P < .05. We will conduct the study in accordance with the guideline of the Preferred Reporting Items for Systematic Review and Meta-analyses Protocols (PRISMA-P). Results: This review will evaluate the association between red meat consumption and incidence of CVD and mortality (primary outcome measures). The secondary outcome measure will include the dose–response effect. Conclusion: The findings of this systematic review will summarize the latest evidence of the association between red meat consumption and incidence of CVD and mortality and the dose–response effect through a systematic review and meta-analysis. Registration: PROSPERO CRD42019100914. Abbreviations: CVD = cardiovascular disease, NOS = Newcastle-Ottawa scale, PRISMA = Preferred Reporting Items for Systematic Reviews and Meta-Analyzes, PRISMA-P = Preferred Reporting Items for Systematic Reviews and Meta-Analyses Protocols. | pt_BR |
| dc.identifier.citation | MEDEIROS, Gidyenne Christine Bandeira Silva de; AZEVEDO, Kesley Pablo Morais de; MESQUITA, Gabriella Xavier Barbalho; LIMA, Severina Carla Vieira Cunha; SILVA, David Franciole de Oliveira; PIMENTA, Isac Davidson Santiago Fernandes; OLIVEIRA, Ana Katherine da Silveira; LYRA, Clélia de Oliveira; PIUVEZAM, Grasiela. Red meat consumption, risk of incidence of cardiovascular disease and cardiovascular mortality, and the dose?response effect Protocol for a systematic review and meta-analysis of longitudinal cohort studies. Medicines, v. 98, p. e17271, 2019. DOI: https://doi.org/10.1097/md.0000000000017271. Diponível em: https://journals.lww.com/md-journal/fulltext/2019/09200/red_meat_consumption,_risk_of_incidence_of.76.aspx. Acesso em 02 dez. 2024. | pt_BR |
| dc.identifier.doi | https://doi.org/10.1097/md.0000000000017271 | |
| dc.identifier.uri | https://repositorio.ufrn.br/handle/123456789/62779 | |
| dc.language | en | pt_BR |
| dc.publisher | Medicines | pt_BR |
| dc.subject | Cardiovascular disease | pt_BR |
| dc.subject | Cardiovascular mortality | pt_BR |
| dc.subject | Processed meat | pt_BR |
| dc.subject | Protocol | pt_BR |
| dc.subject | Red meat | pt_BR |
| dc.subject | Unprocessed red meat | pt_BR |
| dc.title | Red meat consumption, risk of incidence of cardiovascular disease and cardiovascular mortality, and the dose–response effect | pt_BR |
| dc.type | article | pt_BR |
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