A nurse is reviewing the laboratory results for a female client who is receiving furosemide and digoxin. Which of the following findings should the nurse recognize increases the client's risk for developing digoxin toxicity?

Potassium 3.1 mEq/L (3.5 to 5 mEq/L)

WBC count 12,000/mm³ (5,000 to 10,000/mm³)

Fasting glucose 150 mg/dL (74 to 106 mg/dL)

Triglycerides 140 mg/dL (35 to 135 mg/dL)

Answer and Explanation

The Correct Answer is A

Rationale:
A. Potassium 3.1 mEq/L (3.5 to 5 mEq/L): Hypokalemia increases the risk of digoxin toxicity because low potassium levels enhance digoxin’s effects on the myocardium, potentially leading to arrhythmias and other toxic effects. Monitoring electrolytes is crucial for clients taking digoxin, especially when on diuretics like furosemide.

B. WBC count 12,000/mm³ (5,000 to 10,000/mm³): An elevated WBC may indicate infection or inflammation but does not directly influence digoxin toxicity. This finding requires assessment but is not a risk factor for digoxin-related complications.

C. Fasting glucose 150 mg/dL (74 to 106 mg/dL): Elevated glucose reflects hyperglycemia but does not affect digoxin levels or toxicity risk. It should be managed separately according to the client’s metabolic needs.

D. Triglycerides 140 mg/dL (35 to 135 mg/dL): Mildly elevated triglycerides are a cardiovascular risk factor but do not directly increase the likelihood of digoxin toxicity. Lipid management is a separate consideration.

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Correct Answer is C

Explanation

Rationale:
A. "I will remove gluten from my diet.": Gluten is not associated with latex cross-reactivity. Gluten sensitivity is related to celiac disease, which involves an immune response to wheat proteins, not latex allergens.

B. "I will remove peanuts from my diet.": Peanuts are not part of the common cross-reactive foods for latex allergy. While peanuts are a frequent cause of food allergies, they do not share similar protein structures with latex that trigger cross-sensitivity reactions.

C. "I will remove bananas from my diet.": Bananas share similar protein allergens with natural rubber latex, which can trigger cross-reactive allergic responses. Individuals with latex allergy often react to foods such as bananas, avocados, kiwis, and chestnuts, making avoidance of these foods advisable.

D. "I will remove dairy products from my diet.": Dairy products do not have protein structures similar to those found in latex and are not linked to latex-related cross-reactivity. Removing them from the diet provides no benefit in managing latex allergies.

A. Smoked salmon B. Grapefruit C. Spinach D. Cottage cheese

Correct Answer is A

Explanation

Rationale:
A. Smoked salmon: Smoked and cured meats are rich in tyramine, which can trigger a hypertensive crisis when combined with monoamine oxidase inhibitors (MAOIs) such as phenelzine. Clients must avoid aged, fermented, or smoked foods to prevent dangerous elevations in blood pressure related to MAOI therapy.

B. Grapefruit: Grapefruit primarily interacts with medications metabolized by the cytochrome P450 enzyme system, but it does not have a clinically significant interaction with MAOIs like phenelzine. Therefore, grapefruit is not restricted for clients taking this medication.

C. Spinach: Fresh vegetables, including spinach, contain negligible amounts of tyramine and are safe to consume with phenelzine. A diet rich in fresh fruits and vegetables is encouraged to support overall health and medication adherence.

D. Cottage cheese: Unlike aged cheeses, cottage cheese contains minimal tyramine and is considered safe for clients on MAOIs. It provides a good source of protein and calcium without the risk of precipitating hypertensive complications.

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A nurse is reviewing the laboratory results for a female client who is receiving furosemide and digoxin. Which of the following findings should the nurse recognize increases the client's risk for developing digoxin toxicity?

Nursing Test Bank

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