Storage Lesions in Whole Blood: Effects and Implications after 72 Hours of Preservation

Abstract

Blood transfusion is a medical procedure in which donated blood or blood components (such as red blood cells, plasma, platelets, or clotting factors) are transferred into a person's bloodstream to treat a variety of health conditions. The primary goal of a blood transfusion is to replace lost blood or improve the blood's ability to function, particularly in patients who have suffered significant blood loss, have certain medical conditions, or need additional support for their blood components.  Blood transfusion is a critical and life-saving procedure that involves transferring blood or its components to a patient. It is commonly used to treat blood loss, anemia, clotting disorders, and conditions that affect blood cell production. While generally safe, transfusions come with some risks, which are carefully managed through blood testing, monitoring, and modern medical practices to ensure patient safety. Transfusing whole blood stored for more than 72 hours in a refrigerator can be problematic due to deterioration of red blood cells, coagulation factors, and platelets, leading to reduced oxygen-carrying capacity, impaired clotting, and other complications. The blood may also be at an increased risk of bacterial contamination and metabolic changes. Therefore, it is generally avoided in favor of fresh or appropriately stored components such as red blood cells, plasma, or platelets, which are stored according to recommended guidelines.