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KMID : 0853020170200010021
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Journal of Korean Burn Society
2017 Volume.20 No. 1 p.21 ~ p.25
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Clinical Consideration about Characteristics and Treatment of Scalding Burn Caused by Instant Noodle
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Tae Sang-Pil
Lim Seong-Yoon
Song Jin-Kyung
Joo Hong-Sil
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Abstract
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Purpose: Instant noodle is one of the most popular noodle and its consumption is increasing annually. So scalding burns caused by Instant noodle are comparatively common. Instant noodle can lead to contact burn caused by noodle as well as scalding burn by soup. Because the depth of the burn can be deeper than general scalding burn, it can cause physical or psychological disability and the medical and social expense is not a few. The purpose of this study was to investigate the epidemiology and clinical features of the scalding burn caused by Instant noodle.
Methods: Retrospective research was conducted 165 patients with scalding burn by Instant noodle among patients admitted to our burn medical center from May 2011 to April 2016. Subjects were classified by age, gender, affected site and degree and treatment method.
Results: For 6 years, 165 subjects went through hospital treatment because of the scalding burn by Instant noodle. It consisted of 48 infants, 74 children and adolescence, and 43 adults. The average TBSA (total body surface area, %) was 3.43. The number of patients exceeding 10% were 3. The most common affected site was thigh in 35.5% and there was no big differences between each age group. 8 patients did operations and 6 did dermabrasion.
Conclusion: From May 2011 to April 2016, about 7% of total scalding burn patients was injured by Instant noodle. Considering the characteristics of scalding burn by Instant noodle, conservative treatment was preferred to surgical treatment.149 of total 165 patients were done conservative treatment using cultured allogenic keratinocytes
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KEYWORD
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Instant noodle, Scalding burn, Cultured allogenic keratinocytes
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