Eliza W Beal1, Fabio Bagante1, Anghela Paredes1, Ozgur Akgul1, Katiuscha Merath1, Santino Cua2, Mary E Dillhoff1, Carl R Schmidt3, Erik Abel4, Scott Scrape5, Aslam Ejaz1, Timothy M Pawlik6. 1. Department of Surgery, Division of Surgical Oncology, The Ohio State University Wexner Medical Center, Columbus, OH, United States. 2. The Ohio State University College of Medicine, Columbus, OH, United States. 3. Department of Surgery, Division of Surgical Oncology, West Virginia University, Morgantown, WV, United States. 4. Department of Pharmacy, The Ohio State University Wexner Medical Center, Columbus, OH, United States. 5. Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH, United States. 6. Department of Surgery, Division of Surgical Oncology, The Ohio State University Wexner Medical Center, Columbus, OH, United States. Electronic address: tim.pawlik@osumc.edu.
Abstract
BACKGROUND: Administration of blood products may be associated with increased morbidity and perioperative mortality in surgical patients. METHODS: Patients aged 18 + who underwent gastrointestinal surgery at the Ohio State University Wexner Medical Center 9/10/2015-5/9/2018 were identified. Multivariable logistic regression models were used to evaluate impact of blood product use on survival and complications, as well as to identify factors associated with receipt of transfusions. RESULTS: Among 10,756 patients, 35,517 units of blood products were transfused. Preoperative nadir hemoglobin was associated with receipt of blood product transfusion (OR 0.55, 95% CI 0.53, 0.68). After adjusting for patient and procedural characteristics, patients undergoing transfusion of blood products had an increased risk of perioperative mortality (OR 7.80, 95% CI 6.02, 10.10). CONCLUSIONS: The use of blood products was associated with increased risk of complication and death. Patient blood management programs should be implemented to provide rational criteria and guidance for the transfusion of blood products.
BACKGROUND: Administration of blood products may be associated with increased morbidity and perioperative mortality in surgical patients. METHODS:Patients aged 18 + who underwent gastrointestinal surgery at the Ohio State University Wexner Medical Center 9/10/2015-5/9/2018 were identified. Multivariable logistic regression models were used to evaluate impact of blood product use on survival and complications, as well as to identify factors associated with receipt of transfusions. RESULTS: Among 10,756 patients, 35,517 units of blood products were transfused. Preoperative nadir hemoglobin was associated with receipt of blood product transfusion (OR 0.55, 95% CI 0.53, 0.68). After adjusting for patient and procedural characteristics, patients undergoing transfusion of blood products had an increased risk of perioperative mortality (OR 7.80, 95% CI 6.02, 10.10). CONCLUSIONS: The use of blood products was associated with increased risk of complication and death. Patient blood management programs should be implemented to provide rational criteria and guidance for the transfusion of blood products.
Authors: Miguel Montoro; Mercedes Cucala; Ángel Lanas; Cándido Villanueva; Antonio José Hervás; Javier Alcedo; Javier P Gisbert; Ángeles P Aisa; Luis Bujanda; Xavier Calvet; Fermín Mearin; Óscar Murcia; Pilar Canelles; Santiago García López; Carlos Martín de Argila; Montserrat Planella; Manuel Quintana; Carlos Jericó; José Antonio García Erce Journal: Front Med (Lausanne) Date: 2022-09-15
Authors: Suk Yong Jang; Yong Han Cha; Jun Il Yoo; Taeho Oh; Jung Taek Kim; Chan Ho Park; Won Sik Choy; Yong Chan Ha; Kyung Hoi Koo Journal: J Korean Med Sci Date: 2020-09-21 Impact factor: 2.153