Effect of charcoal‐broiled beef on antipyrine and theophylline metabolism

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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 (t½) of antipyrine and theophylline were each decreased by 22% after the subjects were fed the charcoal-broiled beef-containing diet. The mean plasma t½s 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 t½s among the 8 subjects ranged from 5% to 39%, and the decreases in theophylline t½S ranged from 0% to 42%.

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