Influence on coagulation of a potato-derived hydroxethylstarch (HES 130/0.42) and a maize-derived hydroxethylstarch (HES 130/0.4) in patients undergoing cardiac surgery.

@article{Boldt2009InfluenceOC,
  title={Influence on coagulation of a potato-derived hydroxethylstarch (HES 130/0.42) and a maize-derived hydroxethylstarch (HES 130/0.4) in patients undergoing cardiac surgery.},
  author={Joachim Boldt and Stefan W. Suttner and Ch Brosch and Andreas Lehmann and Andinet M Mengistu},
  journal={British journal of anaesthesia},
  year={2009},
  volume={102 2},
  pages={191-7}
}
BACKGROUND This study compared the effects of a potato-based hydroxyethyl starch (HES) with those of a maize-derived HES preparation on coagulation in cardiac surgery patients. METHODS Sixty patients undergoing elective cardiac surgery with cardiopulmonary bypass were allocated randomly to receive either a potato-derived HES (6% HES 130/0.42) (n=30) or a waxy-maize-derived HES (6% HES 130/0.4) (n=30) given to keep pulmonary capillary wedge pressure/central venous pressure between 12 and 14 mm… CONTINUE READING
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