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Comparative pharmacokinetic study of chewable and conventional carbamazepine in children

C Cornaggia1, S Gianetti, D Battino

  • 1Institute of Clinical Psychiatry, University of Milan, Italy.

Epilepsia
|January 1, 1993
PubMed

Insights

A study found that a chewable carbamazepine (CBZ) formulation is bioequivalent to conventional CBZ. This offers a potentially more palatable option for children with epilepsy, maintaining similar therapeutic drug levels.

Area of Science:

  • Pediatric Neurology
  • Pharmacology
  • Clinical Pharmacy

Background:

  • Epilepsy affects many children, with generalized tonic-clonic seizures (GTCS) and partial seizures being common types.
  • Carbamzepine (CBZ) is a widely used antiepileptic drug.
  • Administration of CBZ in pediatric populations can present challenges, necessitating alternative formulations.

Purpose of the Study:

  • To evaluate the bioequivalence of a chewable carbamazepine (CBZ) formulation compared to conventional CBZ in children with epilepsy.
  • To assess the impact of a formulation change on plasma concentrations of CBZ and its active metabolite, CBZ-10,11 epoxide (CBZ-E).

Main Methods:

  • An open-label, within-patient, change-over study was conducted involving 15 children with epilepsy.
  • Participants received conventional CBZ for two weeks, followed by a chewable CBZ formulation for two weeks at the same dosage and schedule.
  • Plasma concentrations of total CBZ and CBZ-E were measured on the final day of each treatment period.

Main Results:

  • No significant differences were observed in the mean Cmax, Css mean, and AUC for total CBZ and CBZ-E between the conventional and chewable formulations.
  • The pharmacokinetic parameters indicate comparable drug exposure with both CBZ formulations.

Conclusions:

  • The chewable CBZ formulation is bioequivalent to the conventional formulation when administered at the same total daily dosage.
  • This chewable formulation provides a viable alternative for pediatric patients, potentially improving adherence and palatability.

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