Abstract
Antibiotics were recognized as naturally occurring substances produced by specific microorganisms with the capability to harm others. Dairy products such as milk, cheese, yogurt, and butter are carefully crafted to preserve the nutritional benefits of milk, highly valued worldwide for their nutritional richness, culinary versatility, and integral role in various dietary traditions. The interaction between antibiotics and dairy products is a critical consideration in clinical settings. This review examines the mechanisms underlying these interactions, emphasizing the impact of calcium on antibiotic bioavailability. Clinical implications are discussed, highlighting the importance of separating antibiotic administration from dairy consumption to optimize treatment outcomes.
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