Impact of Food Physical Properties on Oral Drug Absorption: A Comprehensive Review

作者：Ziyang Wang, Wenyue Xu, Dan Liu, Xiuqi Li, Shupeng Liu, Xiaofei Wu, Hongyun Wang · 发表于：Drug Design Development and Therapy · 年份：2025 · DOI：10.2147/dddt.s497515 · 被引用次数：17 · 研究领域：Drug Solubulity and Delivery Systems、Diet and metabolism studies、Renal function and acid-base balance

Abstract: Food-Drug Interaction (FDI) refers to the phenomenon where food affects the pharmacokinetic or pharmacodynamic characteristics of a drug, significantly altering the drug’s absorption rate or absorption extent. These Interactions are considered as a primary determinant in influencing the bioavailability of orally administered drugs within the gastrointestinal tract. The impact of food on drug absorption is complex and multifaceted, potentially involving alterations in gastrointestinal physiology, increases in splanchnic blood flow rates, and shifts in the gut microbiota’s composition. Up to now, extensive research has focused on the interactions between food composition (such as proteins, fats, and vitamins) and drug absorption. In contrast, the impact of food physical properties (such as viscosity, volume, and pH) has received less attention in drug development. This article reviewed the impact of food properties on oral drug absorption based on a comprehensive literature search, focusing on the influence of food volume and food viscosity. From the perspective of pharmacokinetics, we examined interaction trends between food properties and drugs across different classification based on the Biopharmaceutics Classification System (BCS). In addition, we introduced the practical application of physiologically based pharmacokinetic (PBPK) modeling in predicting oral drug absorption under the influence of food Properties. Plain Language Summary: In the development of new d...