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输血时储存的红细胞浓缩液的保存时长。

The age of stored red blood cell concentrates at the time of transfusion.

作者信息

Raat N J H, Berends F, Verhoeven A J, de Korte D, Ince C

机构信息

Department of Physiology, Academic Medical Center, University of Amsterdam, Amsterdam, The Netherlands.

出版信息

Transfus Med. 2005 Oct;15(5):419-23. doi: 10.1111/j.1365-3148.2005.00606.x.

DOI:10.1111/j.1365-3148.2005.00606.x
PMID:16202057
Abstract

In the past decade, studies suggesting a reduced oxygen delivery by stored red blood cell concentrates (RBCCs) have initiated a discussion about the use of fresh versus old blood. We determined whether old RBCCs represent a significant part of the total of RBCCs issued. The age of RBCCs at the time of transfusion was determined in 74 084 units during a 5-year period in the Academic Medical Center, a main Dutch University Hospital. The mean (+/-SD) storage time of the total number of transfused RBCC was 19.4 +/- 7.0 days, and 37% were older than 3 weeks. As more than one-third of the transfused RBCC units are stored for longer than 3 weeks, the research examining differences in oxygen delivery between fresh and stored RBCC is relevant for packed RBC transfusion practice.

摘要

在过去十年中,有研究表明储存的红细胞浓缩液(RBCCs)的氧输送能力下降,这引发了关于使用新鲜血液与陈旧血液的讨论。我们确定了陈旧RBCCs是否占所发放RBCCs总量的很大一部分。在荷兰一所主要大学医院学术医疗中心的5年时间里,对74084单位的RBCCs在输血时的年龄进行了测定。所输注的RBCCs总数的平均(±标准差)储存时间为19.4±7.0天,37%的RBCCs储存时间超过3周。由于超过三分之一的输注RBCCs单位储存时间超过3周,因此研究新鲜RBCCs和储存RBCCs之间氧输送差异的研究对于浓缩红细胞输血实践具有重要意义。

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1
The age of stored red blood cell concentrates at the time of transfusion.输血时储存的红细胞浓缩液的保存时长。
Transfus Med. 2005 Oct;15(5):419-23. doi: 10.1111/j.1365-3148.2005.00606.x.
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Does the storage time of transfused red blood cells influence regional or global indexes of tissue oxygenation in anemic critically ill patients?输注的红细胞储存时间是否会影响贫血重症患者的局部或整体组织氧合指标?
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Transfusion of aged packed red blood cells results in decreased tissue oxygenation in critically injured trauma patients.输注老化的浓缩红细胞会导致严重创伤患者的组织氧合作用降低。
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J Blood Transfus. 2014;2014:627141. doi: 10.1155/2014/627141. Epub 2014 Aug 6.
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