Evaluation of amlodipine dosing for conversion of nifedipine extended-release to amlodipine in the treatment of hypertension.

OBJECTIVE: To evaluate the appropriate dosing of amlodipine when converting patients from nifedipine extended-release (nifedipine ER) to amlodipine in the treatment of hypertension. METHODS: Patients of the Outpatient Clinic of Cheyenne Veterans Affairs Medical Center, Wyoming, receiving nifedipine ER for the management of hypertension (systolic BP or SBP > 140 mm Hg and diastolic BP or DBP > 90 mm Hg), participated in this study. Nifedipine ER was changed to amlodipine on entry into this study. An inclusion criterion was the BP had to be under control (SBP < 140 mm Hg and DBP < 90 mm Hg) before the switch. The BP in each study patient was monitored once weekly (once every 2 wk in some patients) for a total of six clinic visits or until BP was under control. Dosing titration of amlodipine was required in 16 of 27 patients after the switch. To assess the adequacy of the conversion, the statistical significance of the difference of the mean BP values before and at the end of the monitoring period was estimated by using the t-test for paired data. RESULTS: Twenty-seven male patients completed this study. BP in all study patients was adequately controlled after nifedipine ER was switched to amlodipine. The SBP and DBP values before and after the switch were similar (SBP: 124 +/- 12 vs. 126 +/- 9 mm Hg, CI of the mean difference -6.10 to 1.80; DBP: 76 +/- 8 vs. 76 +/- 7 mm Hg, CI of the mean difference -2.45 to 3.63). Initial amlodipine dose of 5 or 10 mg once daily was used in our study. No serious adverse effects were observed in any of the study patients after the drug switch. CONCLUSIONS: This study indicates the amlodipine dosage of 5 or 10 mg once daily can be used when nifedipine ER is converted to amlodipine in the treatment of hypertension. Dosage titration of amlodipine may be required to obtain adequate control of BP.

Drug-food interactions in clinical practice.

Drug-food interactions are a significant problem in clinical practice. Foods may alter the effects of drugs by interfering with pharmacokinetic processes, such as absorption and elimination. For example, absorption of tetracyclines is decreased when taken with milk or other dairy products. Pharmacologic and pharmacodynamic mechanisms also play an important role in drug-food interactions by altering drug effects. An example is the interaction of warfarin sodium with leafy green vegetables, whereby the hypoprothrombinemic effect of warfarin may be decreased and thromboembolic complications may develop. Similarly, certain drugs may have an effect on food intake, absorption, metabolism, and utilization. Numerous drugs, such as antineoplastic agents, have been shown to suppress appetite, resulting in decreased food intake and nutritional deficiency. It is important that health care providers, such as physicians, pharmacists, and dietitians, recognize and work as a team to prevent significant drug-food interactions. Minimizing adverse drug-food interactions would improve patient care by optimizing therapeutic effects and maintaining proper nutritional status.