Too hot to handle - Instant noodle burns in children

Choo, Kelvin L., Wallis, Belinda A., Jain, A., Ryan, A. B. and Kimble, Roy M. (2008) Too hot to handle - Instant noodle burns in children. Journal of Burn Care and Research, 29 2: 421-422. doi:10.1097/BCR.0b013e31816679d0


Author Choo, Kelvin L.
Wallis, Belinda A.
Jain, A.
Ryan, A. B.
Kimble, Roy M.
Title Too hot to handle - Instant noodle burns in children
Journal name Journal of Burn Care and Research   Check publisher's open access policy
ISSN 1559-047X
Publication date 2008
Year available 2008
Sub-type Letter to editor, brief commentary or brief communication
DOI 10.1097/BCR.0b013e31816679d0
Volume 29
Issue 2
Start page 421
End page 422
Total pages 2
Place of publication Missouri, United States
Publisher Lippincott Williams and Wilkins
Collection year 2008
Language eng
Subject 321019 Paediatrics
321216 Health Promotion
CX
730204 Child health
730220 Injury control
Abstract We read with interest the article by Shalom et al 1 entitled “Noodles stay hotter longer.” We agree with their concern regarding hot noodle soup and burns to children. Hot instant noodle meals, which require minimal preparation, are a popular meal in Australia, and we have also observed a number of children in our centre who have been similarly injured. As in the study by Shalom et al, many of the children in our series are older than the usual toddler age group that one would normally associate with a scald injury. In the 3 years, 2004 to 2006, we have treated 69 children burned with hot noodles, which represents 4.5% of children treated. We previously retrospectively studied in detail all 28 children who sustained hot noodle burns in the 4.5-year period from July 1997 to December 2001. The mean age of the children was 5.6 years (range 1.2–13.8), with a bimodal distribution of ages. The first peak occurred around the age of 2 years, and the second peak at 11 years. The male to female ratio was 1.5:1 with no significant variation in the age distribution by sex, and 25 of the 28 children (89%) were injured in their own home. Fifty percent of the scalds occurred during preparation of the meal in the kitchen (mean age: 3 years), and 50% were caused when the meal was being transported to the eating place or spilt while eating (mean age: 9 years). The areas of injury included: head and neck (18%), upper limb (50%), trunk (47%), thighs (47%), and genitals (14%). The mean total body surface area burned was 4% (range 1–15%). Five children were admitted to hospital (1–6 days), two underwent debridement and grafting, and an additional four required long-term scar management.
Q-Index Code CX
Q-Index Status Provisional Code
Institutional Status UQ
Additional Notes Letter to the Editor

Document type: Journal Article
Sub-type: Letter to editor, brief commentary or brief communication
Collections: Faculty of Health and Behavioural Sciences -- Publications
2008 Higher Education Research Data Collection
School of Medicine Publications
 
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Created: Mon, 21 Apr 2008, 16:18:47 EST by Belinda Wallis on behalf of Paediatrics & Child Health - RBWH