What should a nurse advise a client regarding taking ciprofloxacin with dairy products?

Ciprofloxacin is a fluoroquinolone antibiotic that can form chelates with divalent and trivalent metal ions, which includes calcium, magnesium, and aluminum that are commonly found in dairy products. When ciprofloxacin is taken in conjunction with dairy, the calcium in these products binds to the antibiotic, leading to a reduction in the absorption and bioavailability of the medication in the gastrointestinal tract. Consequently, this interaction can diminish the effectiveness of ciprofloxacin in treating infections. Therefore, it is generally advised that clients either take ciprofloxacin at least two hours before or six hours after consuming dairy products to avoid this interaction, ensuring optimal therapeutic outcomes.