Population Pharmacokinetics as a Tool to Reevaluate the Complex Disposition of Ethanol in the Fed and Fasted States

Abstract

The pharmacokinetics (PK) of ethanol are important in pharmacology and therapeutics because of potential drug‐alcohol interactions as well as in forensic science when alcohol‐related crimes are investigated. The PK of ethanol have been extensively studied since the 1930s, although some issues remain unresolved, such as the significance of first‐pass metabolism, whether zero‐order kinetics apply, and the effects of food on bioavailability. We took advantage of nonlinear mixed‐effects modeling to describe blood‐alcohol concentration (BAC) profiles derived from 3 published clinical studies involving oral, intraduodenal, and intravenous administration of ethanol with and without food. The overall data set included 1510 BACs derived from 72 healthy subjects (60 men, 12 women) aged between 20 and 60 years. Two‐compartment models with first‐order absorption and Michaelis‐Menten elimination kinetics adequately described the BAC profiles. Food intake had 2 separate effects: It reduced the absorption rate constant and accelerated the maximum elimination rate. Estimates of the maximum elimination rate (fasted) and the food effect (as a factor) were 6.31 g/h (95%CI, 6.04‐6.59 g/h) and 1.39‐fold (95%CI, 1.33‐1.46‐fold), respectively. Simulations showed that the area under the BAC‐time curve (AUC) was smaller with lower input rate of ethanol, irrespective of any first‐pass metabolism. The AUC from time 0 to 10 hours for a 75‐kg subject was 2.34 g • h/L (fed) and 3.83 g • h/L (fasted) after an oral dose of 45 g ethanol. This difference was mainly attributable to the food effect on ethanol elimination and depended less on the absorption rate. Our new approach to explain the complex human PK of ethanol may help when BAC predictions are made in clinical pharmacology and forensic medicine.