Modulatory effects of the diet and Helicobacter gastritis in the association between high red (processed) meat consumption and oxidative stress. Ghent University
A high consumption of red (processed) meat is associated with a higher risk to develop a range of chronic diseases such as colorectal cancer, cardiovascular disease and diabetes. Although the underlying mechanisms are still not elucidated, oxidative stress following high red (processed) meat consumption could contribute to the onset and progression of these diseases. The Ph.D. thesis of the applying researcher showed that high amounts of ...