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dc.contributor.authorPuthumana, Joseph S.
dc.contributor.authorNgaage, Ledibabari M.
dc.contributor.authorBorrelli, Mimi R.
dc.contributor.authorRada, Erin M.
dc.contributor.authorCaffrey, Julie
dc.contributor.authorRasko, Yvonne
dc.date.accessioned2021-06-23T15:03:05Z
dc.date.available2021-06-23T15:03:05Z
dc.date.issued2021-04-01
dc.identifier.urihttp://hdl.handle.net/10713/16069
dc.description.abstractObjective: To assess the characteristics of cooking-related burn injuries in children reported to the World Health Organization Global Burn Registry. Methods: On 1 February 2021, we downloaded data from the Global Burn Registry on demographic and clinical characteristics of patients younger than 19 years. We performed multivariate regressions to identify risk factors predictive of mortality and total body surface area affected by burns. Findings: Of the 2957 paediatric patients with burn injuries, 974 involved cooking (32.9%). More burns occurred in boys (532 patients; 54.6%) than in girls, and in children 2 years and younger (489 patients; 50.2%). Accidental contact and liquefied petroleum caused most burn injuries (729 patients; 74.8% and 293 patients; 30.1%, respectively). Burn contact by explosions (odds ratio, OR: 2.8; 95% confidence interval, CI: 1.4-5.7) or fires in the cooking area (OR: 3.0; 95% CI: 1.3-6.8), as well as the cooking fuels wood (OR: 2.2; 95 CI%: 1.3-3.4), kerosene (OR: 1.9; 95% CI: 1.0-3.6) or natural gas (OR: 1.5; 95% CI: 1.0-2.2) were associated with larger body surface area affected. Mortality was associated with explosions (OR: 7.5; 95% CI: 2.2-25.9) and fires in the cooking area (OR: 6.9; 95% CI: 1.9-25.7), charcoal (OR: 4.6; 95% CI: 2.0-10.5), kerosene (OR: 3.9; 95% CI: 1.4-10.8), natural gas (OR: 3.0; 95% CI: 1.5-6.1) or wood (OR: 2.8; 95% CI: 1.1-7.1). Conclusion: Preventive interventions directed against explosions, fires in cooking areas and hazardous cooking fuels should be implemented to reduce morbidity and mortality from cooking-related burn injuries. (c) 2021 The authors; licensee World Health Organization.en_US
dc.description.urihttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8164180/en_US
dc.language.isoenen_US
dc.publisherWorld Health Organizationen_US
dc.relation.ispartofBulletin of the World Health Organizationen_US
dc.subjectWho Global Burn Registryen_US
dc.subject.lcshChildrenen_US
dc.subject.meshBurnsen_US
dc.subject.meshCookingen_US
dc.subject.meshRisk Factorsen_US
dc.titleRisk factors for cooking-related burn injuries in children, WHO Global Burn Registryen_US
dc.typeArticleen_US
dc.identifier.doi10.2471/BLT.20.279786
dc.source.volume99
dc.source.issue6
dc.source.beginpage439
dc.source.endpage445


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