Blood

Phlebotomy

(incision into a vein) is also the treatment of certain diseases such as hemochromatosis and primary and secondary polycythemia

blood plasma

-A liquid called plasma makes up about half of the content of blood. -Plasma contains proteins that help blood to clot, transport substances through the blood, and perform other functions. -Blood plasma also contains glucose and other dissolved nutrients.

types of blood cells

-About half of blood volume is composed of blood cells: - Red blood cells, which carry oxygen to the tissues - White blood cells, which fight infections -Platelets, smaller cells that help blood to clot -Blood is conducted through blood vessels (arteries and veins). -Blood is prevented from clotting in the blood vessels by their smoothness, and the finely tuned balance of clotting factors.

blood

-Blood is a constantly circulating fluid providing the body with nutrition, oxygen, and waste removal. -Blood is mostly liquid, with numerous cells and proteins suspended in it, making blood "thicker" than pure water. -The average person has about 5 liters (more than a gallon) of blood. -Blood is considered a fluid connective tissue -Contains formed elements (rbc, wbc, platelets And dissolve proteins in a liquid ground substance called plasma

Serving size of proteins

2 to 3 ounces of cooked lean meat, poultry, or fish (a portion about the size of a deck of playing cards) 1/2 cup of cooked dried beans 1 egg, 2 tablespoons of peanut butter, or 1 ounce of cheese Children and teens may need different amounts, depending on their age. Pinto beans, black beans, kidney beans, lentils, split peas, or garbanzo beans Nuts and seeds, including almonds, hazelnuts, mixed nuts, peanuts, peanut butter, sunflower seeds, or walnuts (just watch how much you eat, because nuts are high in fat) Tofu, tempeh, and other soy protein products Low-fat dairy products Do not eat more than four eggs per week. Eggs are very high in cholesterol. Try recipes that use egg whites only.

Deep venous thrombosis (DVT)

A blood clot in a deep vein, usually in the leg. DVTs are dangerous because they may become dislodged and travel to the lungs, causing a pulmonary embolism (PE).

Fresh frozen plasma

A blood donor's plasma (liquid blood) is separated from the blood cells, and frozen for storage. Plasma transfusion can improve blood clotting and prevent or stop bleeding that's due to clotting problems.

Platelet transfusion

A blood donor's platelets are separated from the rest of blood and concentrated into a plastic bag. Platelet transfusion is generally only performed when platelet counts fall to very low levels.

Blood transfusion

A blood donor's red blood cells are separated from their plasma and packed into a small bag. Transfusing the concentrated red blood cells into a recipient replaces blood loss.

Coombs test

A blood test looking for antibodies that could bind to and destroy red blood cells. Pregnant women and people with anemia may undergo Coombs testing.

Blood culture

A blood test looking for infection present in the bloodstream. If bacteria or other organisms are present, they may multiply in the tested blood, allowing their identification.

Mixing study

A blood test to identify the reason for blood being "too thin" (abnormally resistant to clotting). The patient's blood is mixed in a tube with normal blood, and the mixed blood's properties may provide a diagnosis.

Hematoma

A collection of blood inside the body tissues. Internal bleeding often causes a hematoma.

Hemochromatosis

A disorder causing excessive levels of iron in the blood. The iron deposits in the liver, pancreas and other organs, causing liver problems and diabetes.

Multiple myeloma

A form of blood cancer of plasma cells similar to leukemia. Anemia, kidney failure and high blood calcium levels are common in multiple myeloma.

Leukemia

A form of blood cancer, in which white blood cells multiply abnormally and circulate through the blood. The excessive large numbers of white cells deposit in the body's tissues, causing damage.

Lymphoma

A form of blood cancer, in which white blood cells multiply abnormally inside lymph nodes and other tissues. The enlarging tissues, and disruption of blood's functions, can eventually cause organ failure.

Sickle cell disease

A genetic condition in which red blood cells periodically lose their proper shape (appearing like sickles, rather than discs). The deformed blood cells deposit in tissues, causing pain and organ damage.

Erythropoietin

A hormone produced by the kidney that stimulates red blood cell production. A manufactured form of erythropoietin can be given to improve the symptoms of anemia.

Blood type

A test for compatibility before receiving a blood transfusion. The major blood types (A, B, AB, and O) are determined by the protein markers (antigens) present on the surface of red blood cells. Your blood is typed, or classified, according to the presence or absence of certain markers (antigens) found on red blood cells and in the plasma that allow your body to recognize blood as its own. If another blood type is introduced, your immune system recognizes it as foreign and attacks it, resulting in a transfusion reaction.

Bone marrow biopsy

A thick needle is inserted into a large bone (usually in the hip), and bone marrow is drawn out for tests. Bone marrow biopsy can identify blood conditions that simple blood tests cannot.

Polycythemia

Abnormally high numbers of red blood cells in the blood. Polycythemia can result from low blood oxygen levels, or may occur as a cancer-like condition.

Thrombocytopenia

Abnormally low numbers of platelets in the blood. Severe thrombocytopenia may lead to bleeding.

Leukopenia

Abnormally low numbers of white blood cells in the blood. Leukopenia can result in difficulty fighting infections.

albumin

Albumin helps move many small molecules through the blood, including bilirubin, calcium, progesterone, and medications. It plays an important role in keeping the fluid from the blood from leaking out into the tissues. The normal range is 3.4 - 5.4 grams per deciliter (g/dL). Note: Normal value ranges may vary slightly among different laboratories. If you are receiving large amounts of intravenous fluids, the results of this test may be inaccurate. Albumin will be decreased during pregnancy.

Anemia

An abnormally low number of red blood cells in the blood. Fatigue and breathlessness can result, although anemia often causes no noticeable symptoms.

Complete blood count

An analysis of the concentration of red blood cells, white blood cells, and platelets in the blood. Automated cell counters perform this test.

Hemophilia

An inherited (genetic) deficiency of certain blood clotting proteins. Frequent or uncontrolled bleeding can result from hemophilia.

Disseminated intravascular coagulation (DIC)

An uncontrolled process of simultaneous bleeding and clotting in very small blood vessels. DIC usually results from severe infections or cancer.

Hemolytic anemia

Anemia caused by rapid bursting of large numbers of red blood cells (hemolysis). An immune system malfunction is one cause.

anemia

Anemia is a condition that affects your red blood cells Your red blood cells carry oxygen from your lungs to the rest of your body Hemoglobin is the protein in red blood cells that allows them to carry oxygen Your body needs iron in order to make hemoglobin People who have anemia don't have enough hemoglobin The most common cause of anemia is when your body doesn't make enough hemoglobin because it doesn't have enough iron This is called iron deficiency anemia Another common type of anemia is when your body doesn't have enough red blood cells, but the red blood cells you do have are normal in size. This is called normocytic anemia. Treatment Treatment depends on what's causing your anemia. if anemia results from losing too much blood, your doctor will need to treat the cause of your blood loss. If anemia results from your diet being too low in iron, your doctor may recommend a change in your diet or iron pills.

Antiplatelet drugs

Aspirin and clopidogrel (Plavix) interfere with platelet function and help prevent blood clots, including those that cause heart attacks and strokes.

Bacteremia

Bacterial infection of the blood. Blood infections are serious, and often require hospitalization and continuous antibiotic infusion into the veins.

Biological value (BV) of proteins

Biological value (BV) of proteins Human nutrition is vastly more complicated than the the simplified information provided to Americans through dietary guidelines, nutrition facts panels, and ingredient lists on products. When one or more of the essential amino acids are missing or present in low numbers, the protein has a low biological value. Consuming a lot of food with a protein that has low biological value will not be very effective be cause most of the protein will not be utilized. High protein diets automatically reduce the biological value of all proteins consumed, because the body is getting more amino acids than it can actually metabolize at any given time. The table of biological values provides information for an individual food consumed in a sterile lab situation. Everyday consumption is very different - with a combination of protein sources being eaten at the same time. The result is normally a higher biological value.

blood cell formation

Blood cells develop from hematopoietic stem cells and are formed in the bone marrow through the highly regulated process of hematopoiesis. The formation of a red blood cell from hemocytoblast takes about 2 days. The body makes about two million red blood cells every second. Hematopoietic stem cells are capable of transforming into red blood cells, white blood cells, and platelets. These stem cells can be found circulating in the blood and bone marrow in people of all ages, as well as in the umbilical cords of newborn babies Stem cells from all three sources may be used to treat a variety of diseases, including leukemia, lymphoma, bone marrow failure, and various immune disorders.

Hemorrhage (bleeding)

Blood leaking out of blood vessels may be obvious, as from a wound penetrating the skin. Internal bleeding (such as into the intestines, or after a car accident) may not be immediately apparent.

Myocardial infarction (MI)

Commonly called a heart attack, a myocardial infarction occurs when a sudden blood clot develops in one of the coronary arteries, which supply blood to the heart.

Decreased albumin

Decreased blood albumin levels may occur when your body does not get or absorb enough nutrients, such as: After weight-loss surgery Crohn's disease Low-protein diets Sprue Whipple's disease (a rare bacterial infection that primarily affects the small intestine)

What can cause low iron levels?

Diet. You may have low iron levels if you don't eat enough foods high in iron. This is mostly a problem for children, young women who follow "fad" diets and people who don't eat meat.Inability to absorb iron. The iron in your food is absorbed by the body in the small intestine. Diseases that affect your small intestine's ability to absorb nutrients, such as Crohn's disease or celiac disease, may cause low iron levels in your body. Some foods or medicines, including milk, antacids or stomach acid-lowering medicines, also can prevent your body from absorbing iron.Growth spurts. Children younger than 3 years of age grow so fast that their bodies may have a hard time keeping up with the amount of iron they need. Infants who drink cow's milk in the first year of life are at risk for iron deficiency anemia. It's the most common dietary cause of iron deficiency in infants. Cow's milk does not have enough of the iron infants need to grow and develop. Do not give cow's milk to your infant in the first year of life. Breastfed infants who do not eat iron-rich foods like iron-fortified cereal or take an iron supplement after the fourth month of life are also at risk of iron deficiency anemia. Toddlers (12 to 24 months of age) who drink a lot of cow's milk, have a diet low in iron, or already had iron deficiency as an infant are also at risk. Pregnancy. Women who are pregnant or who are breastfeeding need more iron than women who are not pregnant or breastfeeding. That's why pregnant women often are tested for anemia and why they need to eat more iron-rich foods or take a daily iron pill. When you're pregnant, your body makes more blood to share with your baby. You may have up to 30% more blood than when you're not pregnant. If you don't have enough iron, your body can't make the red blood cells that it needs to make this extra blood.

Blood smear

Drops of blood are smeared across a microscope slide, to be examined by an expert in a lab. Leukemia, anemia, malaria, and numerous other blood conditions can be identified with a blood smear.

Bloodletting

In people with problems caused by too much blood (such as from hemochromatosis or polycythemia), occasional controlled removal of blood may be necessary.

Increased albumin

Increased blood albumin level may be due to: Dehydration High protein diet Having a tourniquet on for a long time when giving a blood sample Other conditions under which the test may be performed: Burns (widespread) Wilson's disease (a genetic disease that prevents the body from removing extra copper)

Malaria

Infection of red blood cells by Plasmodium, a parasite transmitted by mosquitos. Malaria causes episodic fevers, chills, and potentially organ damage.

acclimatization

Later, a more efficient response normally develops as acclimatization takes place. Additional red blood cells and capillaries are produced to carry more oxygen. The lungs increase in size to facilitate the osmosis of oxygen and carbon dioxide. There is also an increase in the vascular network of muscles which enhances the transfer of gases.

Foods high in iron

Liver Red meat Seafood Dried fruits such as apricots, prunes and raisins Nuts Beans, especially lima beans Green leafy vegetables, such as spinach and broccoli Blackstrap molasses Whole grains Iron-fortified foods like many breads and cereals (check the label)

Chemotherapy

Medicines that kill cancer cells. Leukemias and lymphomas are usually treated with chemotherapy.

Anticoagulation

Medicines to "thin" the blood and prevent clotting in people at high risk from blood clots. Heparin, enoxaparin (Lovenox) and warfarin (Coumadin) are the medicines most often used.

Antibiotics

Medicines to kill bacteria and parasites can treat blood infections caused by these organisms.

Hypercoaguable state

Numerous conditions can result in the blood being prone to clotting. A heart attack, stroke, or blood clots in the legs or lungs can result.

Protein

Proteins are the building blocks of life. Every cell in the human body contains protein. The basic structure of protein is a chain of amino acids. You need protein in your diet to help your body repair cells and make new ones.

Cryoprecipitate

Specific proteins are separated from blood and frozen in a small volume of liquid. Cryoprecipitate transfusion can replace specific blood clotting proteins when their levels are low, such as in people with hemophilia.

ABO blood type system

The ABO system consists of A, B, AB, and O blood types. People with type A have antibodies in the blood against type B. People with type B have antibodies in the blood against type A. People with AB have no anti-A or anti-B antibodies. People with type O have both anti-A and anti-B antibodies. People with type AB blood are called universal recipients, because they can receive any of the ABO types. People with type O blood are called universal donors, because their blood can be given to people with any of the ABO types. Mismatches with the ABO and Rh blood types are responsible for the most serious, sometimes life-threatening, transfusion reactions. But these types of reactions are rare. For every 1 million units of blood transfused, getting the wrong blood type happens, at the most, 4 times. You're probably aware of eight basic blood types: A, AB, B and O, each of which can be "positive" or "negative." They're the most important, because a patient who receives ABO +/- incompatible blood very often experiences a dangerous immune reaction. For the sake of simplicity, these are the types that organizations like the Red Cross usually talk about. But this system turns out to be a big oversimplification. Each of these eight types of blood can be subdivided into many distinct varieties. There are millions in all, each classified according to the little markers called antigens that coat the surface of red blood cells.

adapting to high altitude

The percentage of oxygen in the air at two miles (3.2 km.) is essentially the same as at sea level (21%). However, the air pressure is 30% lower at the higher altitude due to the fact that the atmosphere is less dense--that is, the air molecules are farther apart. When we breathe in air at sea level, the atmospheric pressure of about 14.7 pounds per square inch (1.04 kg. per cm.2) causes oxygen to easily pass through selectively permeable lung membranes into the blood. At high altitudes, the lower air pressure makes it more difficult for oxygen to enter our vascular systems. The result is hypoxia, or oxygen deprivation. Hypoxia usually begins with the inability to do normal physical activities, such as climbing a short flight of stairs without fatigue. Other early symptoms of "high altitude sickness" include a lack of appetite, vomiting, headache, distorted vision, fatigue, and difficulty with memorizing and thinking clearly. In serious cases, pneumonia-like symptoms (pulmonary edema due to hemorrhaging in the lungs and an abnormal accumulation of fluid around the brain (cerebral edema) develop. Pulmonary and cerebral edema usually results in death within a few days if there is not a return to normal air pressure levels. There is also an increased risk of heart failure due to the added stress placed on the lungs, heart, and arteries at high altitudes. There is an increase in breathing and heart rate to as much as double, even while resting. Pulse rate and blood pressure go up sharply as our hearts pump harder to get more oxygen to the cells. These are stressful changes, especially for people with weak hearts.

increased risk of anemia during pregnancy

Vomiting a lot from morning sickness Not getting enough iron-rich foods Having heavy periods before pregnancy Having 2 pregnancies close together Being pregnant with twins, triplets or more Becoming pregnant as a teenager Losing a lot of blood (for example, from an injury or during surgery). If you are pregnant and are not getting enough iron, you are at risk of developing iron-deficiency anemia.