A nurse is reviewing a food diary with a client who has depression. Which of the following client food choices should the nurse identify as interacting with the client's prescribed medication?

A. Smoked turkey: Smoked, cured, or processed meats contain high levels of tyramine, which can interact with MAOIs like isocarboxazid, potentially causing a hypertensive crisis. Clients on MAOIs must avoid foods high in tyramine to prevent dangerous blood pressure spikes. B. Strawberries: Fresh strawberries are low in tyramine and generally safe for clients taking MAOIs. They do not pose a significant risk of interaction with isocarboxazid. C. Yogurt: Plain yogurt contains only minimal tyramine and is typically considered safe in moderation. It does not usually precipitate hypertensive reactions with MAOIs unless it is aged or fermented. D. 1% milk: Milk is low in tyramine and does not interact significantly with MAOIs. It is generally considered safe for consumption while on isocarboxazid. E. Tomatoes: Fresh tomatoes have low tyramine content and are safe for clients on MAOIs. Only aged or processed tomato products (e.g., sauces, paste) pose a risk. F. Lettuce: Lettuce contains negligible tyramine and does not interact with MAOI therapy, making it safe for the client to consume. G. Swiss cheese: Aged cheeses like Swiss contain high levels of tyramine, which can interact with isocarboxazid and increase the risk of hypertensive crisis. Clients on MAOIs should avoid all aged cheeses. H. Avocados: Overripe avocados contain significant tyramine and can trigger hypertensive reactions in clients taking MAOIs. Only unripe or fresh avocados are considered safer, but caution is generally advised.