Sickle-cell anaemia needs more food?

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The Lancet Haematology

Fecha de publicación: 13 March 2018

DOI: https://doi.org/10.1016/S2352-3026(18)30032-2

Autores: Hyacinth I Hyacinth

Background: Sickle-cell disease results from a genetic substitution that increases the tendency of haemoglobin to polymerise and deform red blood cells, leading to the characteristic sickle shape. Repeated cycles of sickling and unsickling of the erythrocyte increases their fragility, leading to an increased tendency for haemolysis and, thus, to haemolytic anaemia, resulting in a rapid turnover of red blood cells. 

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