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  • Title: Changes of haptoglobin and free hemoglobin due to blood transfusion.
    Author: Nishiyama T.
    Journal: Middle East J Anaesthesiol; 1995 Feb; 13(1):79-88. PubMed ID: 7565424.
    Abstract:
    Serum total haptoglobin and free hemoglobin levels during blood transfusion were investigated in 17 elective surgeries. Total haptoglobin and free hemoglobin levels in 73 stored whole blood were also investigated for different storage periods. Free hemoglobin was detected in serum when total haptoglobin level became 130 mg/dl or less and a mean storage period of transfused bloods were 11 days or longer. Total haptoglobin level became 130 mg/dl or less at a transfusion volume of 600 ml or more. No constant relationship was recognized between transfusion speed and total haptoglobin or free hemoglobin levels. In the stored whole blood, free hemoglobin level increased in accordance with an increase of storage period and it reached significant increase on 7-9 storage period against 1-3 storage period. The detection rate of free hemoglobin increased significantly when it was stored for 7 days or longer. It was concluded that 7 days or more stored whole bloods had free hemoglobin, but serum free hemoglobin was detected when 600ml or more of 11 days or longer whole bloods were transfused.
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