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Drug—Food Interactions

  • Chapter
Drug Interactions in Infectious Diseases

Part of the book series: Infectious Disease ((ID))

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Abstract

Drug—food interactions can be a major source of patient inconvenience and nonadherence through disruptions in a patient’s daily schedule. Unless advised to the contrary, patients often take drugs with meals as a suitable adherence reminder and to lessen gastrointestinal side effects. Lack of knowledge of potentially significant drug—food interactions can lead to poor clinical outcomes. This chapter will describe mechanisms of drug—food interactions and U.S. Food and Drug Administration (FDA) guidelines for drug—food interactions studies. Antimicrobial drug—food interactions based on drug classes and pharmacokinetics will be described, as well as the recommended dosing guidelines. In addition, anti-infectives and the disulfiram-like reaction and two case studies are included.

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  1. Kevin W. Garey
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  2. Keith A. Rodvold
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Editors and Affiliations

  1. Clinical Pharmacokinetics Research Laboratory, Clinical Center Pharmacy Department, National Institutes of Health, Bethesda, MD, USA

    Stephen C. Piscitelli Pharm.D. (Coordinator) (Coordinator)

  2. Pharmacy College of Pharmacy and Medicine, University of Illinois at Chicago, Chicago, IL, USA

    Keith A. Rodvold Pharm.D. (Professor of Pharmacy Practice and Associate Professor of Medicine) (Professor of Pharmacy Practice and Associate Professor of Medicine)

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Garey, K.W., Rodvold, K.A. (2001). Drug—Food Interactions. In: Piscitelli, S.C., Rodvold, K.A. (eds) Drug Interactions in Infectious Diseases. Infectious Disease. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-025-4_10

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