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 ½ ) of antipyrine and theophylline were each decreased by 22% after the subjects were fed the charcoal‐broiled beef‐containing diet. The mean plasma t ½ s 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 ½ s among the 8 subjects ranged from 5% to 39%, and the decreases in theophylline t ½ S ranged from 0% to 42%.