Patients should be advised that:
· ZYVOX may be taken with or without food.
· They should inform their physician if they have a history of hypertension.
· Large quantities of foods or beverages with high tyramine content should be
avoided while taking ZYVOX. Quantities of tyramine consumed should be less than 100 mg per meal. Foods high in
tyramine content include those that may have undergone protein changes by aging, fermentation, pickling, or smoking
to improve flavor, such as aged cheeses (0 to 15 mg tyramine per ounce); fermented or air-dried meats (0.1 to 8 mg
tyramine per ounce); sauerkraut (8 mg tyramine per 8 ounces); soy sauce (5 mg tyramine per 1 teaspoon); tap beers
(4 mg tyramine per 12 ounces); red wines (0 to 6 mg tyramine per 8 ounces). The tyramine content of any
protein-rich food may be increased if stored for long periods or improperly refrigerated.9,10
· They should inform their physician if taking medications containing
pseudoephedrine HCl or phenylpropanolamine HCl, such as cold remedies and decongestants.
· They should inform their physician if taking serotonin re-uptake inhibitors or
· Phenylketonurics: Each 5 mL of the 100 mg/5 mL ZYVOX for Oral
Suspension contains 20 mg phenylalanine. The other ZYVOX formulations do not contain phenylalanine. Contact your
physician or pharmacist.
· They should inform their physician if they experience changes in vision.
Patients should be counseled that antibacterial drugs including ZYVOX should only be used to treat bacterial
infections. They do not treat viral infections (e.g., the common cold). When ZYVOX is prescribed to treat a bacterial
infection, patients should be told that although it is common to feel better early in the course of therapy, the
medication should be taken exactly as directed. Skipping doses or not completing the full course of therapy may (1)
decrease the effectiveness of the immediate treatment and (2) increase the likelihood that bacteria will develop
resistance and will not be treatable by ZYVOX or other antibacterial drugs in the future.
9. Walker SE et al. Tyramine content of previously restricted foods in monoamine oxidase inhibitor diets. Journal
of Clinical Psychopharmacology 1996;16(5):383-388.
10. DaPrada M et al. On tyramine, food, beverages and the reversible MAO inhibitor moclobemide. Journal of Neural
Transmission 1988; [Supplement] 26:31-56. 11. Fine MJ, Auble TE, Yealy DM, et al. A Prediction Rule to Identify
Low-Risk Patients with Community-Acquired Pneumonia. The New England Journal of Medicine. 1997;336 (4):243-250.