Question

A nurse is assessing a client who has end-stage kidney disease (ESKD). Which of the following dietary habits increases the client's risk for dysthymias?

A.) Consuming a diet low in fat

B.) Eating a diet rich in potassium

C.) Consuming a diet rich in protein

D.) Eating a diet deficient in iron

Answer 1

Clients with end-stage kidney disease (ESKD) are at an increased risk for dysrhythmias primarily due to a diet high in potassium, as ESKD impairs the body's ability to regulate potassium levels. Dietary modifications to limit potassium intake are a key management strategy to prevent complications such as cardiac dysrhythmias.

Step-by-step explanation:

The client with end-stage kidney disease (ESKD) increases their risk for dysrhythmias by eating a diet rich in potassium. Kidneys normally help regulate potassium balance in the body. When kidneys fail, as in ESKD, potassium levels can elevate, potentially leading to dangerous heart rhythms like dysrhythmias. Hence, clients with ESKD are often advised to follow a diet that is low in potassium to avoid this risk. It is necessary to carefully monitor dietary intake, especially of electrolytes, in the presence of renal dysfunction.

End-stage kidney disease increases the risk of various complications, including cardiovascular diseases, due to the accumulation of waste products and the body's difficulty in maintaining electrolyte balance. This is why it's important for clients with ESKD to be educated on dietary modifications such as reducing potassium, phosphorus, and sometimes sodium and protein intake.