Bioequivalence and Bioavailability Forum

Dear All

I have seen a word in the statement given by the Guidance for Industry (Food-Effect Bioavailability and Fed Bioequivalence Studies). The sentence is “An example test meal would be two eggs fried in butter, two strips of bacon, two slices of toast with butter, four ounces of hash brown potatoes and eight ounces of whole milk. Substitutions in this test meal can be made as long as the meal provides a similar amount of calories from protein, carbohydrate, and fat and has comparable meal volume and viscosity.” In this particular sentence there is word of meal viscosity.
So please let me know if any specific recommendation related to the viscosity of food is there or it’s exact meaning is somewhat different from the viscosity.
Hope for your positive reply.

Regards

Sam

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Edit: Guidance linked. [Helmut]