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Impact of Food on the Bioavailability of Encainide
Author(s) -
Hilleman Daniel E.,
Mohiuddin Syed M.,
Destache Christopher J.,
Stoysich Anne M.,
Nipper Henry C.,
Malesker Mark A.
Publication year - 1992
Publication title -
the journal of clinical pharmacology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.92
H-Index - 116
eISSN - 1552-4604
pISSN - 0091-2700
DOI - 10.1002/j.1552-4604.1992.tb03891.x
Subject(s) - bioavailability , crossover study , medicine , pharmacokinetics , pharmacology , concomitant , ingestion , area under the curve , placebo , alternative medicine , pathology
The bioavailability of drugs that undergo extensive presystemic hepatic metabolism may be increased by concomitant ingestion with food. The effect of food on the bioavailability of encainide, a class IC antiarrhythmic agent, was evaluated in 14 healthy subjects in this randomized crossover study. The subjects received encainide 35 mg every 8 hours for 7 days and were randomized to receive their test dose of encainide with food or after an overnight fast Encainide area‐under‐the‐concentration versus time curve (AUCs) were detectable in 3 of 14 subjects after fasting and in 7 of 14 after feeding. Although food increased the mean encainide AUC by more than threefold, this increase did not reach statistical significance because of the large number of subjects with indeterminate encainide AUCs. Food did significantly increase the AUC of O‐demethyl‐encainide (ODB), but not the AUC of methoxy‐O‐demethyl‐encainide (MODE). Despite the increase in ODE AUC, no significant effect on the surface electrocardiogram 2 hours after dose administration could be detected. Food may increase the bioavailability of encainide and one of its active metabolites (ODE). The clinical relevance of this pharmacodynamic effect warrants farther evaluation.