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Interference of dairy products with the absorption of ciprofloxacin
Author(s) -
Neuvonen Pertti J,
Kivistö Kari T,
Lehto Pasi
Publication year - 1991
Publication title -
clinical pharmacology and therapeutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.941
H-Index - 188
eISSN - 1532-6535
pISSN - 0009-9236
DOI - 10.1038/clpt.1991.174
Subject(s) - ciprofloxacin , bioavailability , ingestion , crossover study , absorption (acoustics) , chemistry , food science , plasma concentration , oral administration , bioequivalence , pharmacology , medicine , antibiotics , placebo , biochemistry , physics , alternative medicine , pathology , acoustics
The effects of milk and yogurt on the bioavailability of ciprofloxacin were studied in seven healthy volunteers in a randomized crossover trial. After an overnight fast, 500 mg ciprofloxacin was given with 300 ml water, milk, or yogurt. Plasma ciprofloxacin concentrations were significantly ( p < 0.05) lower during the milk and yogurt phases from ½ to 10 hours; at ½ hour the concentration was reduced by 70% by milk and by 92% by yogurt. Milk reduced the peak plasma concentration by 36% ( p < 0.05) and yogurt by 47% ( p < 0.05). The extent of bioavailability, measured as the total area under the plasma concentration‐time curve and 24‐hour urinary excretion of ciprofloxacin, was reduced by 30% to 36% by milk and yogurt ( p < 0.05). We conclude that the absorption of ciprofloxacin can be reduced by concomitant ingestion of milk or yogurt. To avoid therapeutic failures in infections where the causative organism is only moderately susceptible, ingestion of large amounts of dairy products in liquid form with ciprofloxacin is not recommended. Clinical Pharmacology and Therapeutics (1991) 50, 498–502; doi: 10.1038/clpt.1991.174