Bioequivalence and Bioavailability Forum

Dear Pradip!

❝ ❝ […] Which vegetable has a viscosity [sic] comparable to fried bacon? I’m always wondering whether FDA mistook in the guideline viscosity (of a solid?!) for texture and/or shear stress.

❝

❝ How to measure viscosity of solid? or how we can compare viscosity of veg and non veg breakfast?

Did you notice the irony-smiley in my post? Viscosity is not a physical property of solids – therefore nothing to compare. See this post for some background information.

❝ FDA has to be clear regarding this issue, or has to change/remove the word "viscosity" from guideline.

Send FDA a letter asking for clarification. Once you get a response please enlighten us. Suds’ post below is discouraging. BTW, in this presentation from 2008 FDA stated:

• FDA discourages using vegetarian meals – may not produce
  same effects as non-vegetarian meals

FDA reported effects on absorption:

Palamakula A, Bough K, Conner D, Kim S, and B Davit
Effects of Meal Composition on Absorption of Drugs in Fed Bioequivalence Studies: A Review of Data Submitted to the FDA
FIP Pharmaceutical Sciences World Congress / AAPS Annual Meeting 2010, Poster M1464
online Abstract