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Ethanol metabolism, CYP2E1 induction, compromised antioxidant defenses, mitochondrial injury, activation of Kupffer and stellate cells, hypoxia, and iron overload can all contribute to the alcohol-induced oxidative environment

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Consider temporarily limiting foods that may contribute to gas and odor, particularly during dose titration periods: High-protein foods like red meat and eggs, which contain sulfur-containing amino acids Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, cabbage) Allium vegetables (onions, garlic, leeks) Dairy products , especially if you have lactose intolerance Some legumes that may cause gas in certain individuals Processed foods containing preservatives like sulfites Carbonated beverages that introduce additional gas Sugar alcohols (sorbitol, mannitol, xylitol) found in sugar-free products, which can ferment in the digestive tract These nutritious foods need not be eliminated entirely, and individual tolerance varies considerably

R., do Vale, R

Your care begins with baseline lab testing and an assessment of symptoms and goals

von Scholten BJ, Persson F, Rosenlund S, et al