Key result
Citrated blood, especially when refrigerated, significantly increased the rate of clot formation compared to fresh whole blood (P<0.05) and failed to reflect the biphasic pattern of hemodilution.
Why the study?
Does citrated blood reliably reflect fresh whole blood coagulability in trials of in vitro hemodilution?
Population
n=5 healthy volunteers donating blood for in vitro hemodilution
Comparison
Citrated blood stored at 4°C or 21°C and… vs Fresh whole blood diluted with…
Design
Preclinical
Authors
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Citrated blood should not substitute for fresh whole blood in hemodilution coagulation models; leaves open validity of prior in vitro TEG studies.
Does citrated blood reliably reflect fresh whole blood coagulability in trials of in vitro hemodilution?
p-value: p=<0.05
Storage of blood using sodium citrate as an anticoagulant increases the rate of clot formation and masks the coagulation changes typically observed during moderate hemodilution with fresh whole blood.
Roche et al. (2003) studied Healthy volunteers (n=5). Citrated blood (refrigerated or room temperature) vs. Fresh whole blood was evaluated on Coagulability measured by thromboelastography (r-time, k-time, α-angle, MA) (p=<0.05). Citrated blood, especially when refrigerated, significantly increased the rate of clot formation compared to fresh whole blood (P<0.05) and failed to reflect the biphasic pattern of hemodilution.
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