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KMID : 0853020120150020087
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Journal of Korean Burn Society
2012 Volume.15 No. 2 p.87 ~ p.91
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Scalding Burns Affected by Instant Ramen in Children
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Jang Young-Ho
Kim Sang-Kyu
Ahn Ho-Sung
Lee Mi-Young
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Abstract
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Purpose: Ramen is one of the most favorite instant noodles in Korea. Ramen is usually cooked by hot water and it may cause scald burns. The aim of this study was to determine the characteristics of reman-related scald burns (RRSBs) in children.
Methods: From Jan 2007 to Dec 2011, RRSBs in children under 14 years-old were retrospectively evaluated. Age, burn surface area, burn location, ramen source, and seasonal variation were evaluated.
Results: During 4 years, 191 children were treated with RRSBs (9.6% of total scalding burns). The average age was 5.6 years and the sex ratio was 1：0.93 for males and females. The mean burn surface area (BSA) was 2.2%. The peak age was 1 year (17.3%) followed by 2 years (12.0%). The packet ramen and cup ramen ratio was 1：0.24. August was the peak month (13.1%) and the most affected skin lesion was lower extremity (45.1%).
Conclusion: Approximately 5% of scald burn injured children were affected by ramen. Toddlers are the most affected age group. The lower extremity was the most common lesion. Burns from ramen is preventable. Parents and carers should be careful when handle hot water to prevent burns in their children.
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KEYWORD
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Burns, Child, Noodle
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