Perhaps not, temperature changes certainly aren't the issue, beer has been found that's over 100 years old, some of it was still quite drinkable, these beers were under cork that we know allows some gas exchange. So I seriously doubt that O2 uptake is a real issue.
What I can't figure is, when you think that the difference between the CO2 concentration in a bottled beer and the air outside the bottle and the concentration of O2 in the air, remembering that its concentration that provides the motive force to move gas through a membrane.
Let's say a beer is carbed to about 4.5 g/L. Air contains about 21% Oxygen, typically air at sea level weighs about 0.0012 g/L, so the Oxygen concentration in the air would be 0.000252 g/L.
So CO2 should be escaping 17,857 times faster than O2 is getting in. (rough as guts numbers not allowing for heaps of factors but still a huge difference)
I've drunk 20 year old home brew that was still well carbed and certainly wasn't oxidised.
So yes it's possible but I won't lose any sleep over it.
MHB