Blood conservation technique does not reduce need for transfusions, according to New England Journal of Medicine study
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In recognition of Heart Health Month, we’re spotlighting the importance of cardiovascular wellness. From risk factors and prevention to innovative treatments, we’re exploring the science and stories shaping heart health today.
Updates every hour. Last Updated: 22-Jul-2025 18:11 ET (22-Jul-2025 22:11 GMT/UTC)
An international study published today in the New England Journal of Medicine sheds light on acute normovolemic hemodilution, also known as ANH, a blood conservation technique. ANH involves removing a patient’s blood before the patient goes on heart-lung bypass, and then reinfusing it toward the end of heart surgery. Long debated for its effectiveness, ANH does not appear to reduce the need for red blood cell transfusion, according to results of the global clinical trial. However, study co-author Kenichi Tanaka, M.D., professor and chair of the Department of Anesthesiology at the University of Oklahoma College of Medicine, said the outcomes necessitate further scrutiny and may not be applicable to U.S. patients.
New research indicates that children infected with COVID-19 may face increased cardiovascular disease risks indicated by blood plasma metabolic changes.
Now, a world-first study from the University of South Australia and the University of North Dakota suggests that a person’s marathon potential may be identified through a simple check of their hands.
Heart failure with preserved ejection fraction (HFpEF) is a complex clinical syndrome with high morbidity and mortality, commonly seen in the elderly population. The mechanisms underlying the pathophysiology of HFpEF are currently unclear; consequently, understanding these mechanisms is essential to identify biomarkers and develop targeted therapies.
Heart disease and type 2 diabetes rank among the leading causes of death and disability in the United States, and eating a healthy diet rich in plant-based foods can help to prevent or delay both of these conditions. New research suggests that a particular component of plant-based foods, known as phytosterol, could be instrumental in lowering the risk.