Noodles Stay Hotter Longer

Shalom, A.; Smith-Meek, M.; Parsons, Lindsay; Münster, Angelina

doi:10.1097/00004630-200001001-00031

Cited by 4 publications

(5 citation statements)

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“…6,11,12 The study of noodle soup by Shalom et al noted a slower rate of cooling for noodles, as would be expected from the data presented above. More-detailed use of this basic scientific principle may allow more accurate estimates of burn risk, help target prevention efforts, and determine plausibility of burn mechanism in cases suspicious for nonaccidental injury.…”

Section: Discussionmentioning

confidence: 64%

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Cooking-Related Pediatric Burns: Risk Factors and the Role of Differential Cooling Rates Among Commonly Implicated Substances

Boshart

Coleman

Wishnew

et al. 2009

Journal of Burn Care & Research

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Cooking-related injuries are a common problem worldwide, resulting in more pediatric burns than any other cause. We identified risk factors-associated mechanisms and determined cooling curves for common substances. A retrospective review of children admitted to a Level I burn center between 2001 and 2006 was performed. Variables including injury mechanism, age, sex, race, burn area, length of stay, and outcome were recorded. Commonly implicated substances were identified, and cooling curves for each were measured at room temperature. Logistic regression analysis was performed to identify risk factors for cooking injury. A total of 541 pediatric burn patients were admitted, of whom 123 had cooking-related injuries. Common substances involved included soup (27%), grease (26%), coffee (18%), beans (9%), and menudo (2.3%), a traditional Mexican soup based on tripe, hominy, and chile. Children with cooking injuries were significantly younger than other groups, with a mean age of 2.7 years. The most common mechanism was the child pulling the substance down from a height, accounting for nearly half of all injuries. This resulted in a characteristic scald pattern involving a wide area across chest and shoulders narrowing to a point near the pelvis. The average burn area was 7%, associated with a hospital stay of 4 days and mortality below 1%. Analysis of cooling curves revealed surprising variation in heat retention, with semisolid or high-density liquids posing a markedly increased burn risk. Cooking injuries predominantly affect toddlers, with clearly recognized mechanisms and risk factors. Injury prevention measures should be targeted accordingly.

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Section: Discussionmentioning

confidence: 64%

“…This has been previously documented, especially with regards to the risk of burns by instant noodle soup preparations. 5,6 In the world literature, the substances responsible for pediatric scald burns vary significantly by region. For example, tea is a common cause of burns in the United Kingdom, whereas hot water and coffee are the leading causes in Denmark.…”

mentioning

confidence: 99%

Cooking-Related Pediatric Burns: Risk Factors and the Role of Differential Cooling Rates Among Commonly Implicated Substances

Boshart

Coleman

Wishnew

et al. 2009

Journal of Burn Care & Research

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“…He found that the cooling curve for noodle soup is much slower than for normal tap water, resulting in the noodle soup burn causing a greater danger to children than other types of soup. 16 From a public health perspective, it is crucial to identify circumstances that cause household burns such as a child touching a hot stove, accidental hot liquid spills, dropping hot microwaved foods, and so on. Specific guidelines such as defining a "no zone area" in the kitchen to ensure child safety at home are essential in burn injury prevention.…”

Section: Discussionmentioning

confidence: 99%

Epidemiology and Profile of Pediatric Burns in a Large Referral Center

Shah

Suresh

Thomas³

et al. 2011

Clin Pediatr (Phila)

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“…Epidemiological studies in the treatment center for burn injuries show that scalds by outpouring of warm substances in children are one of the most common accident; predominating second degree BI in domestic environments, and the thorax is the most affected site [2,[4][5][6][7]. Among the most common accidents are boiling water in the kitchen, hot water bath, hot drinks and cooking oil.…”

Section: Incidence and Classification Of Burn Injuriesmentioning

confidence: 99%

Behavior of skeletal muscle after severe burn injury

Tardivo¹,

Gomes²

2020

World J. Adv. Res. Rev.

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Severe burn injuries (BI) represent a public health problem in the world, especially children, most of cases due to hot liquids. In these situations, it tends to be more superficial and extensive injuries. BI above 40% of total body surface area are considered extensive and result in local and systemic responses. After an extensive BI, a persistent hypermetabolic and catabolic state begins, resulting several alterations in skeletal muscle. Since skeletal muscle is as a reservoir of amino acids in organisms, catabolic states occurs a protein metabolism deviation to the site of injury and to essential metabolism, resulting in loss of muscular mass and atrophy. The muscular connective tissue wrap also suffers the changes in favor of accompanying the morphological alterations of muscle fibers. Besides that, the skeletal muscle regeneration depends on a delicate balance between systemic inflammatory response, and muscle regulatory and atrophy factors. Thus, the aim of this review is contribute to understanding of these relationships.

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Noodles Stay Hotter Longer

Cited by 4 publications

References 0 publications

Cooking-Related Pediatric Burns: Risk Factors and the Role of Differential Cooling Rates Among Commonly Implicated Substances

Cooking-Related Pediatric Burns: Risk Factors and the Role of Differential Cooling Rates Among Commonly Implicated Substances

Epidemiology and Profile of Pediatric Burns in a Large Referral Center

Behavior of skeletal muscle after severe burn injury

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