Blood transfusion Blood transfusion Blood transfusion is generally the process of receiving blood or blood products into one's circulation intravenously. Transfusions are used for various medical conditions to replace lost components of the blood. Early transfusions used whole blood, but modern medical practice commonly uses only components of the blood, such as red blood cells, white blood cells, plasma, clotting factors, and platelets. Red blood cells contain hemoglobin and increase iron levels by improving the amount of oxygen found in the body. White blood cells, are not commonly used during transfusion but are related to the immune system and to fight infections.
Packed red blood cells they can be frozen for up to 10 years. The cells are separated from the fluid portion of the blood after it is collected from a donor, or during the collection process in the case of apheresis. The product is then sometimes modified after collection to meet specific patient requirements. The product is typically abbreviated RBC, pRBC, PRBC, and sometimes StRBC or even LRBC (the latter being to indicate those that have been leukoreduced, which is now true for the vast majority of RBC units). The name "Red Blood Cells" with initial capitals indicates a standardized blood product in the