{'fraction_non_alphanumeric': 0.029608404966571154, 'fraction_numerical': 0.026743075453677174, 'mean_word_length': 4.954545454545454, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Effect of Food on the Bioavailability and Pattern of Release of a Sustained‐Release Theophylline Tablet

Abstract: The effect of food on the bioavailability, time to peak level, and pattern of release of a sustained‐release theophylline preparation was examined in six normal volunteers. The average bioavailability for the 100‐ and 300‐mg tablets was 98 ± 0.03% (S.E.M.). This is consistent with previously published data. Food decreased measured theophylline concentration during the first 4 hours for the 100‐mg tablets and at the fourth‐hour sample following the 300‐mg tablets. The decreased rate of absorption resulted in a shift of the absorption curve to the right with a delay in the time to peak level. Peak serum concentrations for tablets given with a meal occurred 6 hours after the 100‐mg tablets and 8 hours after the 300‐mg tablets, as opposed to 4 and 6 hours, respectively, for tablets in the fasting state. The release pattern of the theophylline preparation approximated zero‐order kinetics for all fasting and food treatments.