ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108157.x

出版商:Wiley    

年代:1984

数据来源: WILEY

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108158.x

出版商:Wiley    

年代:1984

数据来源: WILEY

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108159.x

出版商:Wiley    

年代:1984

数据来源: WILEY

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108160.x

出版商:Wiley    

年代:1984

数据来源: WILEY

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108161.x

出版商:Wiley    

年代:1984

数据来源: WILEY

摘要:

Samples of table, cooking, rock and sea salts, flavoured salts, salt substitutes, seasonings, and monosodium glutamates were analysed for sodium and potassium content. The average sodium content of table, cooking and rock salts was about 16 600 mmol/kg, and that of sea salt was only marginally lower at about 16100 mmol/kg. Flavoured salts contained about 11 900 mmol/kg, while “low salt” products contained about 9400 mmol/kg. Products marketed as containing “no salt” contained less than 20 mmol/kg (equivalent to less than 0.1 g sodium chloride per 100 g); all other salts contained the equivalent of over 50% sodium chloride. Nomenclature of seasonings was no indication of the sodium content, which ranged from 1060 to 12 960 mmol/kg. The monosodium glutamates contained 5300 mmol sodium per kg. Potassium was present at nutritionally significant levels only in “no salt” (12 800 mmol/kg) and “low salt” products (5300 mmol/kg).

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108162.x

出版商:Wiley    

年代:1984

数据来源: WILEY

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108163.x

出版商:Wiley    

年代:1984

数据来源: WILEY

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108164.x

出版商:Wiley    

年代:1984

数据来源: WILEY

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108165.x

出版商:Wiley    

年代:1984

数据来源: WILEY

摘要:

Twelve patients with chronic airways obstruction took part in a bioavailability study of a sustained‐release preparation of theophylline (Nuelin SR). Each patient took a Nuelin SR (250 mg) tablet after an overnight fast and, next day, after a light breakfast. On the third day, six patients took two halves of a 250 mg Nuelin SR tablet after breakfast; six subjects took one‐half of a 500 mg Nuelin SR tablet after an overnight fast. There were marked interindividual variations in the plasma theophylline concentrations on all study days. The effect of food was equally variable, and appeared to delay the peak plasma concentration in four subjects; in another four, the peak plasma theophylline concentration occurred earlier, and no change was observed in the remaining four. Overall, no significant differences either in the amount of theophylline absorbed, or in its bioavailability were observed. We suggest that patients should be instructed to take theophylline at the same time every day in relation to food intake; however, theophylline assay is essential for the appropriate use of the drug.

ISSN:0025-729X    

DOI:10.5694/j.1326-5377.1984.tb108166.x

出版商:Wiley    

年代:1984

数据来源: WILEY