Understanding Your Blood Results
Burnsville Family Physicians
Complete Blood Count
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
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
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 acidbase 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
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 thyroidstimulating 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
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.