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BC Johnston, D Zeraatkar, MA Han, RWM Vernooij, C Valli, R El Dib, C Marshall, PJ Stover, S Fairweather-Taitt, G Wójcik, F Bhatia, R de Souza, C Brotons, JJ Meerpohl, CJ Patel, B Djulbegovic, P Alonso-Coello, MM Bala and GH Guyatt
Abstract
Dietary guideline recommendations require consideration of the certainty in the evidence, the magnitude of potential benefits and harms, and explicit consideration of people’s values and preferences. A set of recommendations on red meat and processed meat consumption was developed on the basis of 5 de novo systematic reviews that considered all of these issues.
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