RESUMO
Background and Objective. Scald burns are a major cause of pediatric burn injuries. Instant soups have been identified as one source of these injuries. This study aims to quantify and characterize these injuries in pediatric patients. Methods. Ten-year query of National Electronic Injury Surveillance System (NEISS) database identified instant soup- and noodle-related scald burns in children aged 4 to 12 years. Data included patient demographics, injured body part, case narratives, and emergency department disposition. Results. A total of 4518 cases were identified, yielding an estimate of 9521 cases/year in the United States. Younger children were affected more than the older. Trunk was the most commonly burned body area. Approximately 10% of injuries required admission or transfer for further care. Conclusion. Instant soup and noodle products are a common cause of pediatric scald burns, potentially injuring 25 children per day in the United States and leading to high rates of health care utilization.
Assuntos
Queimaduras/epidemiologia , Fast Foods/efeitos adversos , Fast Foods/estatística & dados numéricos , Fatores Etários , Criança , Pré-Escolar , Culinária , Bases de Dados Factuais , Serviço Hospitalar de Emergência/estatística & dados numéricos , Feminino , Hospitalização/estatística & dados numéricos , Humanos , Masculino , Estudos Retrospectivos , Fatores de Risco , Estados Unidos/epidemiologiaRESUMO
Scalds are a common cause of burn injury in children. Instant soup and noodle products have been identified as a common cause of pediatric burn injuries, with both the preparation process and product packaging implicated as predisposing factors. A cohort of children was observed simulating the preparation of a cup of noodle soup to identify steps in the process in which injury was mostly likely to occur. Nineteen percent of participants spilled the simulated soup onto themselves, representing potential burn injuries had the liquid been hot. The upper extremity was the most commonly affected body area and spillage occurred most commonly while the participant was transporting the cup of simulated soup. Targeted caregiver education about the potential dangers to children from instant soup and noodle products and investigation into safer packaging are needed to decrease the risk of these injuries in children.