Effect of charcoal-broiled beef on antipyrine and theophylline metabolism

Clin Pharmacol Ther. 1978 Apr;23(4):445-50. doi: 10.1002/cpt1978234445.


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 (t1/2) of antipyrine and theophylline were each decreased by 22% after the subjects were fed the charcoal-broiled beed--containing diet. The main plasma t1/2s 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 t1/2s among the 8 subjects ranged from 5% to 39%, and the decreases in theophylling t1/2s ranged from 0% to 42%.

Publication types

  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • Adult
  • Antipyrine / metabolism*
  • Charcoal*
  • Cooking*
  • Half-Life
  • Humans
  • Male
  • Meat*
  • Theophylline / metabolism*


  • Charcoal
  • Theophylline
  • Antipyrine