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Oxidative stress is potentially involved in this association; however, oxidative stress is likely limited if red meat and processed meat are consumed in moderation, and combined with high intake of fruits and vegetables and low intake of refined sugars. In addition, it appears that some subgroups of the population are more prone to developing oxidative stress\u2010related diseases as a consequence of high red and processed meat consumption. For example, the gastric juice in the inflamed stomach of individuals infected with\n                    <jats:italic>Helicobacter pylori<\/jats:italic>\n                    may be an excellent site for enhanced oxidation following meat consumption. Similarly, patients with inflammatory bowel disease may be at increased risk. Oxidative stress resulting from red or processed meat consumption may mediate the onset and\/or progression of a wide range of diseases through various mechanisms, which are discussed in this review.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.12248","type":"journal-article","created":{"date-parts":[[2017,1,26]],"date-time":"2017-01-26T15:01:32Z","timestamp":1485442892000},"page":"214-233","source":"Crossref","is-referenced-by-count":93,"title":["Oxidation During Digestion of Meat: Interactions with the Diet and\n                    <i>Helicobacter pylori<\/i>\n                    Gastritis, and Implications on Human Health"],"prefix":"10.1111","volume":"16","author":[{"given":"Thomas","family":"Van Hecke","sequence":"first","affiliation":[{"name":"the Laboratory for Animal Nutrition and Animal Product Quality Ghent Univ.  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