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Commonly used antibiotics with diuretic can double risk of sudden death in older patients

A large Canadian Medical Association Journal study found that combining trimethoprim-sulfamethoxazole with spironolactone more than doubles the risk of sudden death in older patients. The study suggests that physicians should consider alternative antibiotics for patients on spironolactone to reduce this risk.

SourceCanadian Medical Association Journal·JournalCanadian Medical Association Journal·DateFeb 2, 2015

Top blood transfusion-related complication more common than previously reported

Researchers found that postoperative TRALI is significantly underreported but occurs in 1.4 percent of surgical patients, while TACO remains a risk at 4 percent, particularly in those with increased volume of blood transfused and advanced age. The studies provide new insights into the incidence of these life-threatening complications.

SourceAmerican Society of Anesthesiologists·JournalAnesthesiology·DateDec 16, 2014

Can a blood biomarker predict the presence of intracranial lesions following mild traumatic brain injury?

A new study suggests that measuring glial fibrillary acidic protein (GFAP) in the blood can predict the presence of intracranial lesions following mild traumatic brain injury. The study found GFAP to be a more reliable biomarker than S100β, which was not as effective in distinguishing between intracranial and extracranial lesions.

SourceMary Ann Liebert, Inc./Genetic Engineering News·JournalJournal of Neurotrauma·DateDec 11, 2014

Patients given less blood during transfusions do well

A new Rutgers-led research study found that patients with heart disease who receive transfusions during surgeries do just as well with smaller amounts of blood. The study measured overall mortality and found no evidence of increased mortality from cardiovascular disease or severe infection due to the amount of blood given after surgery.

SourceRutgers University·JournalThe Lancet·DateDec 10, 2014

Herbs and spices enhance heart health as well as flavor

Research suggests that spices and herbs, such as cinnamon and garlic, can lower triglyceride levels in the blood, which can lead to a reduced risk of heart disease. The use of high-antioxidant spice blends may be a potential way to reduce calorie intake without sacrificing flavor.

SourcePenn State·JournalNutrition Today·DateNov 18, 2014

Emergency aid for overdoses

A new agent has been developed to treat overdoses using peritoneal dialysis, which can extract up to a hundred times more toxins from the body than conventional alternatives. This method is especially effective for treating serious liver disease, including cases involving ammonia accumulation in the blood.

SourceETH Zurich·JournalScience Translational Medicine·DateOct 17, 2014

The Lancet: Surgical Trauma Series media alert

The Surgical Trauma Series examines the biological mechanisms and clinical implications of large-scale trauma. Researchers discuss the systemic immune response to trauma, its association with reduced resistance to infection, and the role of ageing in influencing survival rates.

SourceThe Lancet·JournalThe Lancet·DateOct 16, 2014

New technique yields fast results in drug, biomedical testing

A new technique called slug flow microextraction allows for the quick detection of drugs and monitoring of medical conditions using only a small sample of biological fluid. The method involves extracting target molecules from the sample and analyzing them with mass spectrometry, resulting in results in just minutes.

SourcePurdue University·JournalAngewandte Chemie International Edition·DateOct 9, 2014

Montmorency tart cherry juice lowered blood uric acid levels and a marker for inflammation

Researchers found that Montmorency tart cherry juice lowered blood uric acid levels and increased specific anthocyanin compounds, which may help alleviate joint pain and inflammation associated with conditions like gout. The study also detected increased C-reactive protein in the bloodstream after consuming tart cherries.

SourceWeber Shandwick Worldwide·JournalJournal of Functional Foods·DateOct 1, 2014