I'm always happy when it's grapefruit season, but I've heard that the fruit can interact with certain drugs. What's the scoop?

It's true: You might love grapefruit, but it might not love you back.

Grapefruit can block the breakdown of some prescription medications, which means an increase in the risk of toxicity and negative effects.

Drugs that interact badly with grapefruit include a number of common ones, including statins, antiarrhythmic agents, immunosuppressants and calcium channel blockers.

Doctors stumbled upon this effect by accident during a study in which grapefruit juice was used to mask the taste of ethanol. They found that patients who drank grapefruit juice had at least twice the concentration of a calcium channel blocker in their systems than did those who didn't.

Subsequent studies found that potential grapefruit-drug interactions cannot be avoided by separating times of taking medication and eating grapefruit. The potential for an interaction lasts for up to three days, so it is recommended that people should avoid eating grapefruit for 72 hours before taking a drug that might interact with it.

Talk to your doctor about whether your medication means cutting grapefruit out of your diet. There are often drug alternatives that don't have the same interaction.

Ryckmanl@RockyMountainNews.com

This won second place in Florida Grapefruit's "How Sweet Is Your Love" recipe contest. Find more grapefruit recipes at gofloridagrapefruit.com.

Sun-Spiced Shrimp and Grapefruit Lettuce Wraps

Serves 4

1 cup grapefruit juice

1/4 cup bottled hoisin sauce

2 tablespoons honey

1/2 teaspoon fresh garlic, minced

1 1/2 teaspoons olive oil

1 pound fresh shrimp, peeled, deveined, tails removed

1 cup onion, coarsely chopped

2/3 cup chopped red bell pepper

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 cup cooked, shelled edamame

8 large lettuce leaves, such as iceberg or bibb

1 grapefruit, peeled, sectioned and cut into bite-size pieces

* In a medium-size saucepan, whisk together grapefruit juice, hoisin sauce, honey and garlic. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10-12 minutes until the mixture is reduced by half, stirring occasionally. Divide sauce evenly among 4 small serving bowls. Set aside.

* Heat olive oil in a large skillet over medium heat. Add shrimp, onion and bell pepper. Season with salt and pepper. Saute over medium heat, stirring frequently, until shrimp turn opaque and vegetables begin to soften, about 5-7 minutes. Remove from heat; add edamame and toss.

* Place two lettuce leaves on each of four plates. Divide shrimp and vegetable mixture evenly among lettuce leaves. Divide grapefruit pieces among lettuce wraps. Place one bowl of sauce on each serving plate.

* Serve immediately.

Nutritional information per serving: 326 cal., 6 g fat (1 g sat), 172 mg chol., 39 g carb., 30 g pro., 5 g fiber, 725 mg sodium

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