Palmieri Tina L, Alderson Tyrone S, Ison Dahlia, O'Mara Michael S, Sharma Raj, Bubba Anthony, Coombs Elena, Greenhalgh David G
Shriners Hospital for Children Northern California, The University of California Davis, Sacramento, California 95817, USA.
J Burn Care Res. 2008 Jan-Feb;29(1):114-8. doi: 10.1097/BCR.0b013e31816017d7.
One of the leading causes of scald burn injury in children is from hot soup, particularly prepackaged instant soups. The purpose of this study was to determine the demographic, socioeconomic, and situational factors that contribute to the incidence of scald burns in children. A 20-item questionnaire was given to the caregiver of children who were treated for scald burn injury at a pediatric burn center from July 2006 to March 2007. Questions included demographics (child age, gender, siblings, ethnicity), socioeconomic status (income, education), factors contributing to the injury (type of soup, child supervision, type of container), and location of injury. The mean age of the 78 children sustaining burn injury and completing the survey was 4.8 +/- 0.6 years. The majority of patients were girls (51%), and the most frequently involved ethnic group was Hispanic (44%). Households had a mean of 3.0 +/- 0.3 children in residence, and an income of less than $29,000/year (59%). The highest educational level achieved was high school for 73% of the parents. Prepackaged soup (65%) with a narrow base heated directly in the original container (46%) using the microwave (51%) was implicated in the majority of burns. Soup scald burns, especially from prepackaged instant soups, appear to predominate in lower income families with multiple children. The majority of injuries occur when the caregiver heats the soup in the original container using the microwave. Prevention of these types of injuries will require a two-pronged approach: educating families with multiple children and changing the soup packaging.
儿童烫伤的主要原因之一是热汤，尤其是预包装速溶汤。本研究的目的是确定导致儿童烫伤发生率的人口统计学、社会经济和情境因素。2006年7月至2007年3月期间，在一家儿科烧伤中心接受烫伤治疗的儿童的照料者收到了一份包含20个项目的问卷。问题包括人口统计学信息（儿童年龄、性别、兄弟姐妹数量、种族）、社会经济状况（收入、教育程度）、导致受伤的因素（汤的类型、对儿童的监管、容器类型）以及受伤部位。78名遭受烧伤并完成调查的儿童的平均年龄为4.8±0.6岁。大多数患者为女孩（51%），最常涉及的种族群体是西班牙裔（44%）。家庭平均有3.0±0.3名儿童居住，年收入低于29,000美元的家庭占59%。73%的父母最高学历为高中。大多数烫伤与使用微波炉直接在原容器（46%）中加热底部较窄的预包装汤（65%）有关。汤烫伤，尤其是预包装速溶汤造成的烫伤，似乎在子女众多的低收入家庭中更为常见。大多数烫伤发生在照料者使用微波炉在原容器中加热汤时。预防这类伤害需要采取双管齐下的方法：对子女众多的家庭进行教育，并改变汤的包装。
