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2019, Number 2

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Cir Cir 2019; 87 (2)

Starch as a risk factor for increased trans surgical bleeding in total hip arthroplasty

Cruz-Guerrero RF, Jiménez-Ávila JM, González-Cisneros AC, Rivera-Villa AH, Sánchez-Chávez FA, Rincón-Gómez MR, Morales-De los Santos R, Rivera-Villa ÁO, Pérez-Atanasio JM

Language: Spanish
References: 33
Page: 164-169
PDF size: 235.65 Kb.


ABSTRACT

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 blee-ding 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.


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