FAQ

1. Who Can Become a Blood Donor?
Anyone aged 18 and older with normal blood pressure, a heart rate of 60–90 beats per minute, and a minimum body weight of 62 kg (for men) or 52 kg (for women) can become a blood donor. There are several contraindications. Absolute contraindications include blood-borne infections, cardiovascular, neurological, respiratory, digestive diseases, blood disorders, malignant tumors, and others. Some contraindications are temporary, after which a person can donate blood. These include having a tattoo (6 months), certain medications, surgical interventions (6 months), vaccinations (from 10 days to 6 months), acute allergic reactions, acute respiratory infections, pregnancy (including the breastfeeding period), menstruation (at least 5 days after it ends), and others.
2. What Is Plasmapheresis and When Is It Performed?
Plasmapheresis is a therapeutic procedure used to remove harmful substances such as antibodies, toxins, or immune complexes from the blood. During the procedure, a portion of the patient’s blood plasma (the liquid part of the blood) is separated and removed, and it is replaced with a physiological (saline) solution. It is performed for various autoimmune, neurological, rheumatological, hematological, allergological, reproductive, cardiac, and toxicological conditions - such as myasthenia gravis, systemic lupus erythematosus, thrombotic thrombocytopenic purpura, severe allergies, immune-related infertility, metal poisoning, and others.
3. Is Cancer Hereditary?
Cancer itself is not directly inherited, but some people may have a hereditary predisposition, which means that under certain conditions or environmental factors, they may have an increased risk of developing a specific type of cancer. If your family has a history of cancer, it is recommended to maintain a healthy lifestyle, avoid harmful habits, and undergo regular preventive screenings.
4. What Causes Anemia?
Anemia is a condition characterized by a decrease in the number of red blood cells and hemoglobin levels. It can be caused by iron, vitamin B12, or folic acid deficiency, blood loss, chronic diseases, or bone marrow disorders. To help prevent anemia, it is important to follow a balanced, nutritious diet, including the consumption of iron-rich foods such as red meat.
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