title: Effect of food on the bioavailability of low-dose methotrexate in patients with rheumatoid arthritis.
abstract: OBJECTIVE
  To evaluate the influence of food on the bioavailability of an oral dose of methotrexate in patients with rheumatoid arthritis.
  
  
  METHODS
  Methotrexate (15 mg) was given intravenously and orally, with or without a meal, to 10 patients. Blood samples were drawn at specific intervals to evaluate drug levels.
  
  
  RESULTS
  Food reduced the peak concentration, from a mean of 0.71 mumoles/liter to 0.49 mumoles/liter (P less than 0.02), and slightly increased the time to peak concentration, from a mean of 1.3 hours to 2.0 hours. Bioavailability was highly variable (range 28-94%) but was not affected by food intake.
  
  
  CONCLUSIONS
  Bioavailability of oral methotrexate shows marked interindividual variation but is not affected by the presence of food.
authors.affiliation: Department of Clinical Pharmacology, University of Berne, Switzerland.
authors.forename: D
authors.initials: D
authors.lastname: Oguey
authors.forename: F
authors.initials: F
authors.lastname: Kölliker
authors.forename: N J
authors.initials: NJ
authors.lastname: Gerber
authors.forename: J
authors.initials: J
authors.lastname: Reichen
mesh_terms: D000042:Absorption; D000284:Administration, Oral; D000368:Aged; D001172:Arthritis, Rheumatoid / Q000188:drug therapy / Q000378:metabolism*; D001682:Biological Availability; D004305:Dose-Response Relationship, Drug; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D008727:Methotrexate / Q000008:administration & dosage / Q000493:pharmacokinetics*; D008875:Middle Aged
chemical_list: D008727:Methotrexate