Effect of charcoal-broiled beef on antipyrine and theophylline metabolism

Attallah Kappas, Alvito P. Alvares, K. E. Anderson, Eugene J. Pantuck, Carol B. Pantuck, R. Chang, A. H. Conney

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Abstract

Eight healthy volunteers were sequentially fed a control diet, a charcoal-broiled beef-containing diet, and the control diet a second time. The mean plasma half-lives (t 1 2) of antipyrine and theophylline were each decreased by 22 % after the subjects were fed the charcoal-broiled beef-containing diet. The mean plasma t 1 2s for these drugs returned to control values when the subjects were fed the control diet for a second time. Considerable individuality occurred in the responsiveness of the subjects to the charcoal-broiled beef-containing diet. The decreases in antipyrine plasma t 1 2s among the 8 subjects ranged from 5% to 39%, and the decreases in theophylline t 1 2s ranged from 0% to 42%.

Original languageEnglish (US)
Pages (from-to)445-450
Number of pages6
JournalClinical Pharmacology and Therapeutics
Volume23
Issue number4
DOIs
StatePublished - Apr 1978

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ASJC Scopus subject areas

  • Pharmacology
  • Pharmacology (medical)

Cite this

Kappas, A., Alvares, A. P., Anderson, K. E., Pantuck, E. J., Pantuck, C. B., Chang, R., & Conney, A. H. (1978). Effect of charcoal-broiled beef on antipyrine and theophylline metabolism. Clinical Pharmacology and Therapeutics, 23(4), 445-450. https://doi.org/10.1002/cpt1978234445