Childhood asphyxiation by food. A national analysis and overview
C. S. Harris, S. P. Baker, G. A. Smith and R. M. Harris
Data on all identified food-related asphyxiations of infants and children
aged 0 to 9 years in 41 states from 1979 to 1981 were analyzed by type of
food and age of child. Nationally, one death occurred approximately every
five days. More than 90% occurred in infants and children younger than 5
years and 65% in infants younger than 2 years. Round foods were most often
mentioned of the 103 foods specifically identified on death certificates.
Most frequently cited were hot dog products (17 cases, 17%), candy, ten;
nuts, nine; and grapes, eight. Hot dogs caused deaths from infancy through
3 years (more than two thirds of all deaths from meat products) and seven
of ten deaths in 3-year-olds. Characteristics of foods, children, and
environment can be related to three phases of food asphyxiation:
penetration, occlusion, and expulsion. Preventive measures include product
modification, warning labels, and dissemination of information on high-risk
foods.
