Understanding Your Blood Results



Understanding Your Blood Results

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Burnsville Family Physicians

Complete Blood Count

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WBC:

WBC (White Blood Count) measures the total number of white blood cells in a given volume of blood. Since white blood cells kill bacteria, this count is a measure of the body’s response to infection. In general, the more the count is out of range the more acute the infection.

Normal range: 4.00-10.5 x10E3/uL

RBC:

RBC (Red Blood Count) measures the total number of red blood cells in a given volume of blood. RBC’s main function is to carry oxygen to tissue

Normal Range: 3.80-5.10 x10E3/uL

Hemoglobin:

Hemoglobin (HGB) measures the protein found in a red blood cell. It contains iron and carries oxygen from lungs to body tissue

Normal Range: Females: 12.0-14.0 g/dL

Males: 14.0-16.0 g/dL

Hematocrit:

Hematocrit (HCT) measures the percentage of blood that is composed of red blood cells.

Normal rage: 34-44 %

MCV:

MCV (Mean Corpuscular Volume) measures the average size of red blood cells and the volume of corpuscles.

Normal rage: 80.00-98.00 fL

MCH:

Mean corpuscular Hemoglobin (MCH) is the calculated weight of hemoglobin within a red blood cell. Certain conclusions are drawn from normal, low or high values in the diagnosis of anemia.

Normal range: 27.0-37.0 g/dL

MCHC:

Mean Corpuscular Hemoglobin Concentration (MCHC) is the average concentration of hemoglobin within red blood cells. Normally hemoglobin makes up about a third of the mass of red blood cell. This test is useful in diagnosing diseases such as anemias.

Normal Range: 32.00-36.00 g/dL

RDW:

The RDW is a test that calculates the range in sizes of your red blood cells. The larger the difference between the sizes of your cells, from the smallest to larges, is represented by this percentage. A high RDW may be an indicator of anemia.

Normal Range: 11.70-15.00 %

Platelet Count:

Platelet count measures the number of platelets in a volume of blood and the body’s ability to clot blood

Blood Chemistry

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Glucose:

Glucose measures the amount of sugar in your blood. Glucose is the primary energy source in your body. Insulin (a natural hormone produced by the pancreas) controls how glucose is used in your body. When the pancreas cannot produce enough insulin then blood levels of glucose rise and over time, high glucose will lead to diseases of the kidneys, eyes, heart and circulatory system, and nervous system. This test is used to help detect diabetes and other glucose metabolism disorders.

Normal Ranges: 65.0-99.0 mg/dL

BUN:

BUN (Blood Urea Nitrogen) is the measurement of the amount of urea nitrogen and creatinine in the blood. Urea nitrogen and creatinine are waste products of protein and muscle metabolism. The kidneys filter these waste products.

Normal Ranges: 5.00-26.00 mg/dL

Creatinine:

Creatinine is an important compound produced by the body; it combines with phosphate to produce creatine phosphate. Creatine phosphate is a high energy compound used by skeletal muscle for contraction. The kidneys filter this from your system, thus measuring cretinine provides an indication of kidney function.

Normal Ranges: 0.50-1.50 mg/dL

Sodium:

Sodium is a main “electrolyte” along with potassium and chloride. It is involved in keeping the salt and water balance in your body.

Normal Ranges; 135.00-148.00 mmol/L

Potassium:

Potassium is an “electrolyte”. It is essential electrical conductor and important in maintaining and regulating muscle and cell activity.

Normal Ranges: 3.50-5.50 mmol/L

Chloride:

Chloride is an “electrolyte” controlled by the kidneys and can sometimes be affected by diet. An electrolyte is involved in maintaining acid-base balance, and helps to regulate blood volume and artery pressure.

Normal Ranges: 96.00-109.00 mmol/L

Magnesium

Magnesium is a measure of your nutritional balance. It is abundant inside normal cells and helps to transport sodium and potassium across cells.

Normal Ranges: 1.60-2.60 mg/dL

Calcium:

Calcium is a mineral controlled by the kidneys and the parathyroid glands. It is the most abundant mineral in the body with 98% found in the skeleton. It is important for blood clotting, nerve and muscle function, and cell reproduction activity.

Normal Rages: 8.50-10.60 mg/dL

Phosphorus:

Phosphorus is a mineral controlled by the kidney and the parathyroid gland. It is mostly found in the bone with 85% located there. It is important for blood clotting, nerve and muscle function and cell metabolic activity.

Normal Range: 2.50-4.50 mg/dL

Uric Acid:

Uric Acid is a by-product from the breakdown of purine (a nucleic acid which is a building block of DNA) in certain foods and cells. Uric Acid is made in the liver and excreted by the kidneys. This test is used to diagnose Gout (a type of arthritis) and other kidney disorders

Normal Ranges: 2.40-8.20 mg/dL

Total Iron:

Iron is critical to the building of hemoglobin within new red blood cells. Hemoglobin is responsible for carrying oxygen throughout the body. Too much or too little iron can be indicative of a problem that should be evaluated by the physician.

Normal Rages: 35.00-155.00 ug/dL

PSA Test

What is the PSA test?

The PSA test measures the level of prostate specific antigen in your blood. PSA is an enzyme that is produced by a man's prostate gland.

Why is this test done?

The PSA test can help check for disease in the prostate gland. It is usually done, along with a rectal exam, to screen for prostate cancer in older men. It is also done if you have trouble urinating. Because the prostate gland surrounds the tube that empties the bladder, prostate problems are a common cause of urinary problems.

Liver Function Tests

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Total Protein:

Proteins in your blood serve to maintain the normal blood volume and water content in tissues. In addition, proteins help to maintain the normal acid-base balance in the blood. An elevated protein level may be the result of dehydration or in more severe circumstances and indicator of kidney or liver disease.

Normal Ranges: 6.00-8.50 g/dL

Albumin:

Albumin is the most abundant protein in the blood. Albumin’s major function is to maintain normal blood volume and water content in tissues and transport of vitamins, minerals, and hormones throughout the body. The albumin level helps determine the functional ability of the liver and kidneys. A decreased albumin level is seen in liver and kidney disease. An increased albumin level can be associated with dehydration.

Normal Ranges: 3.50-5.50 g/dL

Total Bilirubin:

Bilirubin is a substance produced by the normal breakdown of red blood cells in your system. This yellow-orange pigment is usually excreted from the liver and is a major component of bile. When too much Bilirubin is in the blood it stains the fatty tissue in the skin and causes the skin to look yellow. This condition is known as jaundice

Normal Rages: 0.10-1.20 mg/dL

Bilirubin Direct:

Bilirubin is a by-product of the normal breakdown of hemoglobin, and the oxygen carrying substance in red blood cells. The liver removes the excess Bilirubin.

Normal Range: 0.00-0.40 mg/dL

Alkaline Phosphatase:

Alkaline phosphatase is an enzyme found in the liver and in the bone. It is released into the blood when rapid bone growth, bone destruction, or liver cell damage occurs.

Normal Range: 25.00-150.00 IU/L

LD (LDH):

LD (LDH) is an enzyme found in many body tissues. Any tissue damage can result in a higher level of LDH.

Normal Range: 100.00-250.00 IU/L

GGT:

GGT or Gamma Glutamyl Transferase is an enzyme present in the liver with lower levels found in the blood. When the liver becomes damaged or obstructed the blood level of GGT rises. Elevated GGT levels are often seen in obstruction of the bile duct and chronic alcohol abuse. Recent alcohol consumption can cause a temporary elevation in GGT

Normal Ranges: 0.00-60.00 IU/L

AST (SGOT):

AST (SGOT) is a non-organ specific enzyme found in the liver, heart and skeletal muscles. Significant elevations of AST in the blood are indicative of damage to these muscles and organs.

Normal Ranges: 0.00-4.00 IU/L

ALT (SGPT):

ALT is an enzyme found in the liver and heart muscle. It is released into the blood stream when either of these organs is damaged, thereby helping to diagnose and monitor disorders associated with them.

Normal Ranges: 0.00-40.00 IU/L

Thyroid Testing

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TSH:

TSH (Thyroid Stimulating Hormone)

This blood test measures how well your thyroid gland is working. This gland, which is located at the lower front of the neck, may be underactive or overactive. The test measures your body's response to the thyroid hormone level in your blood.

Your body controls the activity of your thyroid gland by producing thyroid-stimulating hormone (TSH). A high TSH level means that your thyroid gland is underactive. When your thyroid gland is underactive and not producing enough thyroid hormone, your body produces more TSH to stimulate the gland and increase its activity. A low TSH level means that your thyroid gland is overactive. When your thyroid gland is overactive and producing too much thyroid hormone, your body decreases the amount of TSH to slow production of thyroid hormone.

Why is this test done?

The TSH test is one of several thyroid tests used to look for thyroid disease. The thyroid gland makes hormones that control your metabolism (the process of turning the food you eat into energy). The thyroid gland is critical for maintaining body temperature and controlling heart rate, appetite, and digestive tract function.

T4:

T4 is the principle hormone secreted by the thyroid gland. T4 and T3 control the metabolism rate of the body. T4 is an excellent indicator of general thyroid function, however a normal T4 result does not rule out thyroid dysfunction. More extensive testing is necessary to diagnose thyroid disease or dysfunction.

Normal Range: 4.50-12.00 ug/dL

Cholesterol Testing

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Cholesterol:

Cholesterol is a fatty substance necessary for the proper function of every cell and has two major forms- HDL and LDL. It is carried through the blood stream by protein and is one of the building blocks for many hormones in the body. Diets high in saturated fats, lack of exercise and a family history of high cholesterol are all possible reasons for having cholesterol. Excess cholesterol produces plaque and when plaque builds up along artery walls and restricts blood flow it is known as artheriosclerosis or “hardening of the arteries”. Depending on the arteries that are blocked, one may have a heart attack, stroke or poor circulation in the legs. It is recommended that you have a cholesterol level of under 200 mg/d:.

A cholesterol level between 200-240 mg/dL is considered a borderline elevation and possibly represents an increased risk of heart disease. Levels of 240 mg/dL are a definite risk. Coronary heart disease risk factors include cigarette smoking, high blood pressure, positive family history for heart disease, male over 45, females over 55, diabetes, sedentary life style and obesity. Each additional risk factor increases your risk of developing heart disease.

Normal Ranges: less than 199 mg/dL

Triglycerides:

Triglycerides are the chemical form of fat as it moves through the bloodstream. Triglycerides are either ingested as fats in foods, or made by the body from other energy producing nutrients like carbohydrates. Calories taken in at a meal that are not immediately used are converted to triglycerides and stored in adipose tissues as fat. Hormones regulate the release of triglycerides from adipose cells to meet the body’s energy needs between meals. Triglycerides alone are not considered an independent risk factor for heart disease but in combination with a high cholesterol level will put you at an increased risk for heart disease and stroke.

Normal Ranges: 0.00-150 mg/dL

Cholesterol/HDL Risk Ratio:

The CHOL/HDL Risk Ratio is a more accurate indication of your risk for heart disease than just your total cholesterol value alone. The CHOL/HDL Risk Ratio takes in to account how much of your total cholesterol is HDL or “good” cholesterol. Your risk ratio is obtained by dividing your total cholesterol level by your HDL result. Studies show that the lower this ratio, the lower your risk for heart disease. The laboratory has wide ranges of normal for this calculation. However, studies show that any value above 4.97 for men and 4.44 for women are associated with higher than average risk for developing coronary heart disease.

HDL-Cholesterol:

HDL, or high density lipoprotein, is considered the “GOOD” form of cholesterol because it removes the bad cholesterol by bringing it to the liver for excretion. This process prevents plaque from building up in your blood vessels. Therefore, HDL helps to protect against the development of coronary heart disease and stroke. Studies show the higher your HDL value the lower the incidence of heart disease.

Normal Range: 40.00-59.00 mg/dL

LDL-Cholesterol:

LDL, or low-density lipoprotein, is one component of your blood cholesterol. LDL carries cholesterol throughout your bloodstream to help your body build cell walls and produce important hormones. When there is too much LDL, it sticks to blood vessel walls and blocks the flow of blood. This can lead to heart attack and strokes, thus LDL cholesterol is called the “BAD” cholesterol.

Normal Range: 0.00-100.00 mg/dL

How can I control my cholesterol level?

Eating right, exercising, and not smoking can often control cholesterol levels. If you have a high risk for heart disease, your health care provider may prescribe cholesterol-lowering medicine as well as changes in lifestyle.

Follow these diet guidelines to help control your cholesterol:

• Limit the cholesterol in your diet to less than 300 mg per day. If you have heart disease, limit cholesterol to less than 200 mg per day.

• Be careful about the amounts and types of fat that you eat. Fats should contribute no more than 20 to 35% of your daily calories. Less than 7 to 10% of your calories should come from saturated fat.

• Some kinds of fats are better than others. Most of your dietary fat should be from polyunsaturated and monounsaturated fats. These 2 types of fats are healthier than saturated fats. Polyunsaturated fats are found in fish and some vegetable oils. Monounsaturated fats are found in olive oil, canola oil, and avocados. Both types of these healthier fats are also found in many nuts and legumes.

• Saturated fat raises your blood cholesterol because it makes it hard for the body to clear the cholesterol away. Saturated fat is found in different amounts in almost all foods. Butter, some oils, meat, and poultry fat contain a lot of saturated fat.

• Trans fatty acids, often called trans fats, are another type of fat in some foods. Trans fats tend to raise your bad LDL cholesterol and lower your good HDL cholesterol. Trans fats naturally occur in some foods, mostly in meat and dairy products. But food makers can create trans fats when they are preparing food for grocery stores. This is usually done by adding hydrogen to fats. If the ingredients of a food product include the words "partially hydrogenated" (usually referring to oils, such as soybean oil and others), the product is likely to contain trans fats. Try to eat as little trans fat as possible. As of January 2006, nutrition labels must list trans fats if the food contains them. Check the nutrition bar on the side of the package.

• Adjust the amount of calories you eat and exercise regularly to maintain your recommended body weight.

To control the cholesterol and types and amounts of fat you eat:

• Check food labels for fat and cholesterol content. Choose the foods with less fat per serving.

• Limit the amount of butter and margarine you eat.

• Use sunflower, safflower, soybean, canola, corn, or olive oil. Avoid tropical oils such as palm or coconut oil. Also avoid oils that have been hydrogenated or partially hydrogenated.

• Use salad dressings and margarine made with polyunsaturated and monounsaturated fats.

• Use egg whites or egg substitutes rather than whole eggs.

• Replace whole-milk dairy products with nonfat or low-fat milk, cheese, spreads, and yogurt.

• Eat skinless chicken, turkey, fish, and meatless entrees more often than red meat.

• Choose lean cuts of meat and trim off all visible fat. Keep portion sizes moderate.

• Avoid fatty desserts such as ice cream, cream-filled cakes, and cheesecakes. Choose fresh fruits, nonfat frozen yogurt, Popsicles, etc.

• Reduce the amount of fried foods, vending machine food, and fast food you eat.

• Eat fruits and vegetables (especially fresh fruits and leafy vegetables), beans, and whole grains daily. The fiber in these foods helps lower cholesterol.

• Eat 4 to 5 servings of nuts a week. Examples of nuts that can be a part of a healthy diet are walnuts, almonds, hazelnuts, peanuts, pecans, and pistachio nuts.

• Look for low-fat or nonfat varieties of the foods you like to eat, or look for substitutes.

Exercise goes hand-in-hand with a healthy diet for controlling cholesterol. Exercise helps because it:

• Keeps your weight down.

• Decreases your total cholesterol level.

• Decreases your LDL (bad cholesterol).

• Increases your HDL (good cholesterol).

A good exercise program includes aerobic exercise. Aerobic exercise is any activity that keeps your heart rate up (such as swimming, jogging, walking, and bicycling). You should get at least 30 minutes of moderate aerobic exercise most days of the week. Moderate aerobic exercise is generally defined as requiring the energy it takes to walk 2 miles in 30 minutes. You may need to exercise 60 minutes a day to prevent weight gain and 90 minutes a day to lose weight. If you haven't been exercising, ask your health care provider for an exercise prescription and start your new exercise program slowly.

Do not smoke. Smoking increases your risk of heart disease because it lowers HDL levels.

High cholesterol may run in families. Know your family history and discuss it with your health care provider.

In summary, to control your cholesterol level:

• Eat healthy.

• Get regular exercise.

• Don't smoke.

• Have your cholesterol levels checked as often as your provider recommends.

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