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Cirugía y cirujanos
versión On-line ISSN 2444-054Xversión impresa ISSN 0009-7411
Resumen
CRUZ-GUERRERO, Rodrigo F. et al. Starch as a risk factor for increased trans surgical bleeding in total hip arthroplasty. Cir. cir. [online]. 2019, vol.87, n.2, pp.164-169. Epub 29-Nov-2021. ISSN 2444-054X. https://doi.org/10.24875/ciru.18000397.
Objective:
Establish whether the use of starch in hip arthroplasty is a risk factor for excessive surgical bleeding and requirement of red blood cell transfusion.
Method:
Analytical observational retrospective study in 240 patients who underwent primary total hip arthroplasty from January 2015 to January 2016. Two groups were formed: starch (94 patients) and non-starch (146 patients). Age, sex, body mass index, preoperative and postoperative hemoglobin, red cell transfusion and surgical bleeding was analyzed.
Results:
Starchy group had increased risk of excessive surgical bleeding (OR: 3.58; 95% CI: 2.05- 6.26) and red blood cells transfusion (OR: 3.12; 95% CI: 1.76 -5.5). In the starch group average surgical bleeding was 396 ml (SD: ± 234.94) and a decrease in hemoglobin of 4.6 g/dl (SD± 1.38). The control group had an average bleeding of 271.8 ml (SD: ± 139.22) and decrease in hemoglobin of 3.34 g/dl (SD: ± 1.4).
Discussion:
The starch group had higher surgical bleeding and required more often red blood cells transfusion than the non-starch group. We suggest to take in account the possible complications related to the use hydroxyethyl starch.
Palabras llave : Hydroxyethyl starch; Blood loss; Arthroplasty; Hip replacement.