What foods should not be taken with cephalosporins?

Alcohol must be strictly avoided. Concurrent intake of cephalosporin antibiotics and alcohol may trigger a "disulfiram-like reaction," characterized by symptoms such as facial flushing, palpitations, nausea, and vomiting. In severe cases, it can lead to a drop in blood pressure and difficulty breathing. Therefore, alcohol or alcoholic beverages should be completely avoided during treatment with cephalosporins and for at least 48 hours after discontinuation of the medication.

Seafood should also be avoided when taking cephalosporins. Seafood items such as crabs, lobsters, and sea cucumbers are naturally cold in nature and contain allergenic components. Consuming them together with cephalosporins may increase the risk of allergic reactions and hinder recovery.

In addition, spicy and greasy foods should also be avoided as much as possible. Spicy foods, such as chili peppers and Sichuan peppercorns, may irritate the gastrointestinal mucosa and increase the burden on the digestive system. Greasy foods, such as fried foods, may affect the absorption of cephalosporins and reduce their effectiveness.

To ensure the safe and effective use of cephalosporin antibiotics, patients should follow medical advice during treatment and avoid the aforementioned foods.