Transfusion

From Food & Medicine Encyclopedia

A transfusion is the medical procedure of transferring blood or blood products from one person (the donor) into the circulatory system of another person (the recipient). This vital procedure is employed in a range of medical conditions to replace lost components of the blood.

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Types of Transfusion[edit]

  • Whole Blood Transfusion: Direct transfer of whole blood from donor to recipient. Used less frequently nowadays.
  • Red Blood Cell (RBC) Transfusion: Used to treat anemia or blood volume loss.
  • Platelet Transfusion: Often used for patients with low platelet counts or dysfunctional platelets.
  • Plasma Transfusion: Useful in cases where clotting factors are needed.

Indications for Transfusion[edit]

Transfusions are typically indicated in the following scenarios:

  • Severe trauma with blood loss
  • Surgical procedures with significant blood loss
  • Hemorrhage
  • Severe anemia
  • Thrombocytopenia or platelet dysfunction
  • Coagulation disorders

Risks and Complications[edit]

Though transfusions save countless lives, they are not without risks. Potential complications include:

  • Transfusion reactions: allergic reactions, febrile non-hemolytic reactions, and more severe hemolytic reactions
  • Transmission of infections: hepatitis, HIV, etc.
  • Iron overload
  • Fluid overload
  • Graft-versus-host disease (rare)

History[edit]

The concept of blood transfusion dates back centuries but became technically feasible and safer in the 20th century with the discovery of blood groups and advancements in storage techniques.

See also[edit]



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