Effect of charcoal-broiled beef on antipyrine and theophylline metabolism

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%.