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The nurse and the patient must be aware of the interactions between medications and nutrients. The nurse must be able to ensure that the correct dose is given and that no negative interactions occur when showing the drug or explaining how to take it. The patient must comprehend and follow instructions correctly.
Fentanyl is a drug that interacts with nutrition. Fentanyl is used to treat “breakthrough” pain by altering the brain’s and nervous system’s response to pain. Grapefruit and grapefruit juice should be avoided because they increase the amount of medicine in the body, which can lead to an overabundance of fentanyl.
Warfarin is a blood thinner that prevents blood clots from forming or developing in the blood or blood arteries. Warfarin interacts with foods when you eat a constant amount of vitamin K. Broccoli, spinach, and kale are green, leafy vegetables that can make the drug less effective.
Linezolid is another medication that interacts with nutrition. This drug treats infections (such as pneumonia) and prevents bacteria from growing. If the patient is taking linezolid, tyramine-containing meals should be avoided. Cheese, excessive chocolate, caffeine, yogurt, raisins, bananas, sour cream, and sausage are all examples. The interaction can cause blood pressure to rise dangerously.
The interactions should be explained during client education so that the patient understands the importance of following the medication directions. An important point to remember about fentanyl medication is that increasing the dosage can increase the risk of overdosing and severe side effects (respiratory failure). The takeaway for warfarin is that the vitamin K level must be monitored and consistent for the medication to work correctly—finally, the importance of avoiding tyramine-containing foods while on linezolid should be thoroughly explained.
11/9/23, 11:18 PM
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1: Warfarin and Vitamin K
Interaction: Warfarin is a blood thinner that works by blocking the action of vitamin K, which is needed for blood clotting. Consuming foods high in vitamin K can interfere with the effectiveness of warfarin.
Foods to avoid: Foods high in vitamin K include leafy green vegetables (kale, spinach, cabbage), broccoli, Brussels sprouts, and liver.
Client education: Patients taking warfarin should be advised to maintain a consistent intake of vitamin K-rich foods. They should not completely avoid these foods but rather consume them in moderation to have a consistent balance of vitamin K intake. Regular monitoring of the blood clotting time is crucial in preventing complications.
Interaction 2: Monoamine oxidase inhibitors (MAOIs) and Tyramine
Interaction: MAOIs are used to treat depression, but they can interact with tyramine, a compound found in certain foods. MAOIs block the action of the enzyme that breaks down tyramine, leading to its accumulation, which can cause a sudden increase in blood pressure.
Foods to avoid: Foods high in tyramine include aged cheeses, cured meats (sausages, pepperoni), fermented foods (sauerkraut, soy sauce), and some alcoholic beverages.
Client education: Patients taking MAOIs must be informed about the potential risks of consuming foods high in tyramine, as it can lead to hypertensive crisis. They should be educated on the importance of avoiding these foods, especially during the early stages of MAOI treatment. Awareness of alternative food choices is crucial to ensure a safe diet.
Interaction 3: Calcium and Tetracycline antibiotics
Interaction: Calcium can bind to tetracycline antibiotics in the gastrointestinal tract, forming insoluble complexes that reduce the absorption of the medication.
Foods to avoid: Dairy products (milk, cheese, yogurt), calcium-fortified orange juice, and high-calcium foods like spinach and kale.
Client education: Clients on tetracycline antibiotics should be advised to avoid calcium-rich foods or supplements for several hours before and after taking the medication. It is important to emphasize the significance of adhering to the recommended dosing schedule to ensure optimal absorption and effectiveness of the antibiotics.
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