Food asphyxiation in hospitalized patients
R. S. Irwin, J. K. Ashba, S. S. Braman, H. Y. Lee and W. M. Corrao
During a five-year period, food asphyxiation caused 1.3% of all deaths of
patients who came to autopsy at a hospital for chronic diseases. Patients
died suddendly, during or shortly after meals. Acute myocardial infarction
was mistakenly diagnosed in eight of the 14 patients until autopsy was
performed. Sedation, old age, and poor dentition predisposed to aspiration.
Food asphyxiation is a common problem whenever and wherever people eat. To
minimize its occurrence in hospitalized patients, sedatives should be
prescribed judiciously, and diets ordered appropriately. Physicians should
learn the simple methods of extracting inhaled food.
