Oxycodone is a prescription narcotic medication used for moderate to severe pain. It is believed to stimulate opioid receptors in the brain to increase one's tolerance to pain, thereby, decreasing the discomfort associated with pain, according to "Focus on Nursing Pharmacology." By increasing the absorption of oxycodone you increase its effectiveness.
Potentially serious side effects of oxycodone include sedation and respiratory depression. Therefore, it is essential that you speak with your doctor or pharmacist about other medications that you are taking to ensure that it is safe for you to take oxycodone.
Eat a meal rich in monounsaturated fat prior to taking your prescribed dose of oxycodone. According to "Focus on Nursing Pharmacology," taking oxycodone with a fatty meal can increase its absorption by up to 27 percent. However, you must be wise when selecting your fatty foods, as foods high in saturated fats can lead to increased risk of heart disease and stroke. Choose foods high in monounsaturated fats, which include avocado and olive oil. You can easily incorporate these foods into a meal by enjoying guacamole dip or including avocado slices on your sandwich. Alternatively, fry your foods in olive oil or dress your salad with olive oil and vinegar.
Take your prescribed dose of oxycodone with a large glass of water no more than 30 minutes after your meal. It is essential that you take your oxycodone within this time frame to ensure that your fatty meal is still in your stomach. Food starts to leave your stomach 30 minutes after eating and has fully exited your stomach two hours after eating.
Consult your physician if you experience nausea, which is a common side effect of oxycodone. Nausea can lead to vomiting, which would greatly decrease the amount of oxycodone absorbed. If nausea occurs, your physician can prescribe an anti-emetic or may decide that a different pain medication is better suited for you.
- "Focus on Nursing Pharmacology"; Amy Morrison Karch; 2009
- "Foundations of Nursing"; Lois White, Gena Duncan and Wendy Baumle; 2010
- "Contemporary Nutrition"; Gordon M. Wardlaw and Anne M. Smith; 2007