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Stories from the dialysis comunity across the globe.
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NKF Spring Clinical Meetings abstract search tool. |
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NKF: This search tool can be used to quicky check the SCM13 posters.
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Vel-negative blood type and transfusion risk now better understood. |
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U Vermont: For these people, successive blood transfusions could easily turn to kidney failure and death. So, for sixty years, doctors and researchers have hunted—unsuccessfully—for the underlying cause of this blood type. But now a team of scientists from the University of Vermont and France has found the missing molecule—a tiny protein called SMIM1—and the mystery is solved.
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High potency statins increase risk of acute kidney injury (slightly). |
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EurekAlert: High potency statin users were 34% more likely to be hospitalised for AKI compared with low potency statin users in the first 120 days of treatment. Rates were not significantly increased in patients with CKD. This risk seemed to remain elevated for two years after initiation. The researchers estimate that 1,700 non-CKD patients need to be treated with a high potency statin instead of a low potency statin in order to cause one additional hospitalisation for AKI. They do say, however, that further studies are needed to determine the link between statins and kidney injury.
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Macrophages found to play key role in regulating red blood cell levels. |
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EurekAlert: Researchers at Albert Einstein College of Medicine of Yeshiva University and the Icahn School of Medicine at Mount Sinai have found that macrophages – white blood cells that play a key role in the immune response – also help to both produce and eliminate the body's red blood cells (RBCs). The findings could lead to novel therapies for diseases or conditions in which the red blood cell production is thrown out of balance. The study, conducted in mice, is published today in the online edition of the journal Nature Medicine.
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Olive oil plus yogurt combo most effective in achieving satiety. |
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Technische Universitaet Muenchen: “Olive oil had the biggest satiety effect,” reports Prof. Peter Schieberle, Head of the TUM Chair of Food Chemistry and Director of the German Research Center for Food Chemistry. “The olive oil group showed a higher concentration of the satiety hormone serotonin in their blood. Subjectively speaking, these participants also reported that they found the olive oil yoghurt very filling.” During the study period, no member of this group recorded an increase in their body fat percentage or their weight.
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