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Intensivtherapie im hypovolämisch-hämorrhag Schock

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Praxishandbuch klinische Ernährung und Infusionstherapie

Zusammenfassung

Der Schock ist definiert als eine akute, nicht oder nur kurzfristig kompensierbare Störung des Gleichgewichts zwischen O2-Angebot/-Verwertung und aktuellem O2-Bedarf auf zellulärer Ebene [23]. Er geht mit einer Fehlverteilung des Blutflusses auf der Ebene der Mikrostrombahn und damit Beeinträchtigung der für den O2- und Substrataustausch zur Verfügung stehenden Oberfläche einher. Häufigste Ursache des Schocks ist eine inadäquate kapilläre Perfusion und damit ein ungenügendes O2-Angebot auf zellulärer Ebene.

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Authors
  1. U. Kreimeier
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  2. M. Rehm
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Editor information

Editors and Affiliations

  1. Medizinische Klinik II, Zentrum der Inneren Medizin Gastroenterologie/Klinische Ernährung, Theodor-Stern-Kai 7, 60590, Frankfurt am Main, Deutschland

    J. Stein

  2. Chirurgische Klinik mit Poliklinik der LMU München-Großhadern, Marchioninistraße 15, 81377, München, Deutschland

    K.-W. Jauch

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Kreimeier, U., Rehm, M. (2003). Intensivtherapie im hypovolämisch-hämorrhag Schock. In: Stein, J., Jauch, KW. (eds) Praxishandbuch klinische Ernährung und Infusionstherapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55896-2_32

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  • DOI: https://doi.org/10.1007/978-3-642-55896-2_32

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-62625-8

  • Online ISBN: 978-3-642-55896-2

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