Radio-opacity of the Bones of Commonly Consumed Fish from the Red Sea.

Autor:	AlBathi AK; Department of Otolaryngology - Head and Neck Surgery, King Abdulaziz University Hospital, Jeddah, SAU., Shaaban SS; Department of Medicine, King Abdulaziz University Hospital, Jeddah, SAU., Alshadadi F; Department of Otolaryngology - Head and Neck Surgery, King Abdulaziz University Hospital, Jeddah, SAU., Alsheikh B; Department of Otolaryngology - Head and Neck Surgery, King Abdulaziz University Hospital, Jeddah, SAU., Althinayyan B; Department of Otolaryngology - Head and Neck Surgery, King Abdulaziz University Hospital, Jeddah, SAU., Khashoggi K; Department of Radiology, King Abdulaziz University Hospital, Jeddah, SAU., Merdad M; Department of Otolaryngology - Head and Neck Surgery, King Abdulaziz University Hospital, Jeddah, SAU.
Jazyk:	angličtina
Zdroj:	Cureus [Cureus] 2019 Dec 26; Vol. 11 (12), pp. e6473. Date of Electronic Publication: 2019 Dec 26.
DOI:	10.7759/cureus.6473
Abstrakt:	Introduction Foreign body (FB) ingestion is one of the most common complaints presenting at an emergency department (ED), with fish bone impaction being a frequent cause of presentation. Fish bones might be challenging to identify on routine radiography and ED physicians are often left in a state of uneasiness owing to the fear of complications occurring if the fish bone is not removed. Objective This study aimed to establish the factors affecting the radio-opacity of fish bones on X-ray. Materials and methods The study involved the top three fish species consumed on Saudi Arabia's western coast. Fish bones from three specimens of each species were radiographically examined by hand-picking bones from different parts of the fish, with particular attention paid to bones that are difficult to spot. Bones were then arranged beside each other, and radiographs were taken for comparison. Inter-species and intra-species radio-opacity variation was tested. Further, the weight of each fish and method of cooking (baked vs. fried) were tested for their effect on radio-opacity. Results No significant difference in radio-opacity was found among and between different species, and the method of cooking did not alter the radio-opacity of fish bones. Significant differences in radio-opacity were noted with the difference in the diameter and size of the fish bones, which tended to be less radio-opaque in smaller-sized fish, regardless of the species. Conclusion The exact fish species and method of cooking did not alter the fish bone density on an X-ray. The size of the fish and the size of the fish bone are better predictors of higher fish bone density. Competing Interests: The authors have declared that no competing interests exist. (Copyright © 2019, AlBathi et al.)
Databáze:	MEDLINE
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