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The negative interactions of foods and drugs have become increasingly important as food habits change and large segments of society self-medicate. Surveys show that many Americans have adopted new food consumption patterns, and nearly one-half consume one or more of the thousands of dietary supplements available that are composed of essential nutrients or a wide array of herb- and animal-derived substances. Handbook of Food-Drug Interactions was written by an interdisciplinary group with expertise in nutrition, pharmacy, and medicine and is composed of 17 chapters related to understanding and managing negative food and drug interactions.
The initial chapters provide basic information about pharmacy, pharmacokinetics, nutrition, and metabolism that is essential to understanding the science of food and drug interactions. These chapters are particularly important for creating an understanding of how each discipline relates to negative food and drug interactions and the need for an interdisciplinary approach to the prevention and management of these interactions.
After the introduction of the basic science, the book provides a chapter on monitoring for drug-induced malnutrition. The authors review the nutrition-related side effects for the most common categories of drugs used for the treatment of acute and chronic diseases. Recommendations are provided to health practitioners to determine the status of specific nutrients in the event these side effects are observed during drug administration. Equally important, the chapter lists certain foods that reduce the absorption, metabolism, or excretion of these drugs.
Five chapters are devoted to the administration of drugs to persons at high risk of compromised nutrition status. These include persons with gastrointestinal and metabolic disorders, persons requiring enteral or parenteral nutrition, persons with acute or chronic alcohol intake, older persons, and obese persons taking appetite-suppressant drugs. In each of these chapters, the authors list potential food and drug interactions that are common in these high-risk population groups.
The interactions between foods and nonprescription drugs and between herbal and dietary supplements and drugs are reviewed in separate chapters. The book concludes with chapters on guidance for dietary counseling to prevent food and drug interactions, the role of patient counseling in improving health care, and the use of modern computer technology in the management of nutrient and drug interactions and the timely dissemination of information.
Each chapter was written as a separate entity, and therefore some duplication of information exists. The book contains a comprehensive index and >175 pages of data in a series of appendixes that expand on the information presented in the chapters. In reality, the book is more than a handbook and can be used as a textbook for students who are training to be dietitians, pharmacists, and other health care providers. It is well referenced throughout, which makes it a useful resource for health professionals in several fields.