Tuesday, October 16, 2007

Why Banked Blood Goes Bad - Sent Using Google Toolbar

Why Banked Blood Goes Bad
Monday, Oct. 08, 2007 By ALICE PARK
Blood Bank Donor
Donated blood sits on a blood bank shelf.
Sean Justice / Corbis
 
It's been called the gift of life, but for many of the five million patients who receive blood transfusions every year, it can actually do more harm than good.
 

It's a problem that doctors have been wrestling with for several years, as study after study shows a disturbing spike in heart disease and death in patients receiving transfusions. The trend affects almost every group of critically ill patients — from trauma sufferers in the ER to heart attack victims, patients with anemia and those undergoing chemotherapy. This increase in death and heart disease, doctors say, is unrelated to infectious blood-borne diseases or allergic reactions that often follow transfusions. "After you control for sickness and all sorts of things, patients who receive transfusions still have more heart attacks. It makes no sense," says Dr. Jonathan Stamler, a professor of medicine at Duke University Medical Center.

Logically, and medically, patients who need transfusions — those with low blood counts — should benefit immediately from a transfusion of new oxygen-laden red blood cells. Yet many get sicker. Puzzled by the paradox, Stamler and his colleagues decided to look more closely at banked blood — to figure out whether it underwent certain changes that turned it from life-saving in the donor to potentially deadly in the bag.

Their finding, reported this week in the Proceedings of the National Academy of Sciences: nitric oxide (NO). A workhorse of the blood, the gas helps red blood cells ferry oxygen to tissues and props open tiny vessels to allow freer blood flow. It turns out that within hours of leaving the body, levels of nitric oxide in the blood begin to drop, until, by the time donated blood expires after 42 days, the gas is almost nonexistent. "The reality is that we are giving blood that cannot deliver oxygen properly," says Stamler, lead author of the study. "Many patients who are getting blood are being put at increased risk."

Previous trials have shown that heart disease patients, for example, who receive a blood transfusion to help restore oxygen to deprived tissues, have a 25% chance of having a heart attack and an 8% chance of dying within 30 days; similar patients who do not get transfused have an 8% chance of a cardiac event and a 3% chance of death. Stamler hypothesizes that without NO, red blood cells cannot drill their way into tiny blood vessels; rather, they pile up in narrow passageways, blocking blood flow instead of increasing it and hampering the heart.

Blood transfusions alone may not be directly responsible for these health hazards, but data from other recent studies have been enough to convince physicians to change their so-called transfusion trigger. Doctors have traditionally waited until the patient's hematocrit — the proportion of the blood made up of red blood cells — drops below the normal range of 45% to 55% before transfusing. Now, doctors prefer to wait longer, until it falls below 30%. "There is still a lot of controversy about the trigger," says Dr. Lynne Uhl, a transfusion specialist at Beth Israel Deaconess Hospital, "but the growing data has reinforced the practice that it's okay to let the patient's hematocrit drop lower before transfusing."

Wouldn't it be more effective if banked blood could simply be improved? Stamler's study suggests it can: by replacing nitric oxide in stored blood, Stamler showed that the risk of heart attack and death from transfusion dropped dramatically, at least in mice. And there's reason to believe such replenishment could work in human patients as well; already, premature babies born with lung and respiratory problems are placed in NO-rich environments to ensure that their still developing tissues get the oxygen they need to grow properly. For now, the American Red Cross, which oversees 14 million units of banked blood, is waiting for additional study results before changing any of its processing and storage practices.

But why stop there? Stamler argues that it might be possible to supercharge the NO content in blood and use it as a treatment for everything from heart disease to angina to diabetes. "We all want to open up blood vessels, and blood knows how to do that," he says. "The opportunities to manipulate the system to do even better are now available." And that would truly make giving blood the gift of life.

Monday, October 15, 2007

Grape Consumption Improves Antioxidant Capacity in Humans

Grape Consumption Improves Antioxidant Capacity in Humans


FRESNO, Calif., Oct. 12 A side of grapes with that burger? It is probably a good idea based on health research findings presented at the Second International Symposium on Human Health Effects of Fruits and Vegetables in Houston, Texas this week.

The symposium presented evidence that high antioxidant foods should be consumed with each meal to prevent periods of post-meal oxidative stress. Oxidative stress is linked to aging and the onset of chronic diseases. Antioxidants are known for their ability to neutralize free radicals that are generated by an array of environmental stresses on the body -- from natural processes to external assaults such as smoking and pollution.

Among the fruits specifically highlighted as beneficial were grapes, which, after consumption resulted in almost double the amount of recommended total antioxidant capacity needed to counteract the deficit associated with consuming 1000 calories of food.

Dr. Ronald L. Prior of the USDA's Arkansas Children's Nutrition Center, widely recognized as a pioneer of the ORAC (Oxygen Radical Absorbance Capacity) technique for measuring antioxidant capacity in foods, shared his findings regarding the natural state of oxidative stress in the body that results from eating a meal and the ability to counteract it in humans following consumption of certain fruits.

Prior showed that the metabolic process of digesting a meal with no antioxidants -- just fat, carbohydrate and protein -- causes a decline in antioxidant capacity of the blood which creates a temporary state of oxidative stress. This deficit can be prevented by consuming high antioxidant fruits such as grapes, which in this study provided almost double the amount needed to bring the body back in balance following the meal. His work also showed that some fruits that typically score high in antioxidant content, may not significantly impact oxidative status in the body. The key is "bioavailability," the body's ability to process and use the antioxidants.

"This research reinforced the fact that grapes are a great source of beneficial antioxidants that are bioavailable and able to improve antioxidant status in humans," said Kathleen Nave, president of the California Table Grape Commission. "Based on this research, one easy, proactive step that people can take to help safeguard their health is to eat high antioxidant fruit -- like grapes -- with their meals."

The International Symposium on Human Health Effects of Fruit and Vegetables is a scientific forum in which approximately 300 scientists, nutrition and medical professionals, industry representatives, commodity groups, and legislators from 38 countries gather to exchange information on the latest advances in science relating to the health-maintaining properties of fruits and vegetables. The goal of the conference is to facilitate discussion between the agricultural, nutrition and health sciences, and to advance the science related to foods for health. The conference is hosted by the Vegetable and Fruit Improvement Center of the Texas A&M Agriculture in Houston, Texas.

SOURCE California Table Grape Commission

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