Characteristics and outcomes of patients with grill-related Burn injuries admitted to the Cologne Burn Center, Germany

Autor: Daniel Grigutsch, Walter Perbix, Jennifer Lynn Schiefer, Alexandra Schulz, Mustafa Al Shamsi, Marc Daniels, Paul Christian Fuchs
Rok vydání: 2020
Předmět:
Adult
Male
Burn injury
medicine.medical_specialty
Body Surface Area
Poison control
Critical Care and Intensive Care Medicine
Occupational safety and health
Upper Extremity
Young Adult
030207 dermatology & venereal diseases
03 medical and health sciences
0302 clinical medicine
Coated Materials
Biocompatible
Germany
Injury prevention
Craniocerebral Trauma
Humans
Medicine
Cooking
Sex Distribution
Facial Injuries
Retrospective Studies
business.industry
030208 emergency & critical care medicine
Burn center
Retrospective cohort study
General Medicine
Length of Stay
Smoke Inhalation Injury
Silver Sulfadiazine
medicine.anatomical_structure
Debridement
Emergency medicine
Anti-Infective Agents
Local
Emergency Medicine
Upper limb
Female
Surgery
Seasons
Burns
business
Alcoholic Intoxication
Total body surface area
Zdroj: Burns. 46:1219-1224
ISSN: 0305-4179
DOI: 10.1016/j.burns.2019.10.026
Popis: Background Grilling has become increasingly common in Germany. Although grilling is considered a non-negligible household burn hazard, few reports have assessed this type of injury. This study aimed to determine the patterns and characteristics of grill-related burn injuries and to compare these with other types of burn injuries. Methods This retrospective observational study included all grill-related burn injuries admitted to Cologne Merheim Burn Center during 1989–2017. The collected data were analyzed descriptively and compared statistically with other fire injuries. Results Of 1706 cases admitted with fire injuries during the study period, 160 (∼10%) involved grill-related injuries. Most cases (85%) involved men, with an average age of 34 years. Moreover, 48% and 38% of cases occurred in summer and spring, respectively. The most common mechanism of injury was ignition via fluid accelerant. The upper limb was the most commonly affected body part, followed by the head. Statistical analyses revealed that grill-related injuries were associated with a lower mean age and total body surface area, shorter in-hospital stay, and fewer complications than the other fire injury group. Conclusion Grill-related injuries are a relatively common cause of admission to the Cologne Burn Center. Although grill-related injuries underwent a less aggressive approach than the other investigated fire injuries, the former represent a public health concern because they mainly affect the upper body, with both psychologic and aesthetic consequences. We recommend a German nationwide multi-centric study of the patterns and characteristics of burn injury.
Databáze: OpenAIRE
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