On a molecular basis, the diet-dependent acid-load seems to be an driving factor for these associations by inducing a low-grade metabolic acidosis129,130 leading to a disturbance in acid-base-homeostasis.131 Also, red meat contains a considerable amount of SFA and cholesterol, which have been shown to boost insulin resistance132 and drive hepatic lipid storage.133 Next, heme iron134,135 and nitrate (added for preservation) contribute considerably to the harmful effects of red or processed meat, potentially via increased oxidative stress.136 Finally, modification of the intestinal microbiota including the metabolism of certain components of red meat into harmful compounds (such as trimethylamine-N-oxide) seems to contribute to these negative effects.137,138 Focusing on processed meat, cooking meat at high temperatures for a long duration can form heterocyclic amines, which induce unfavorable health effects including an increased risk of cancer139 and chronic diseases, again mainly driven by an increased oxidative stress.140On a molecular basis, the diet-dependent acid-load seems to be an driving factor for these associations by inducing a low-grade metabolic acidosis [129,130] leading to a disturbance in acid-base-homeostasis [131]
: 633.13
The efficacy of nicotinamide riboside, a precursor of NAD, in preventing CIPN is under investigation (NCT04112641)
M., Rutowitsch, M
The Sequential Organ Failure Assessment (SOFA) score [14] was calculated on admission and each day during the five following days
