Childhood Asphyxiation by Food
A National Analysis and Overview
- Carole Stallings Harris;
- Susan P. Baker, MPH;
- Gary A. Smith, MD, MPH;
- Richard M. Harris, PhD
Abstract
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.
(JAMA 1984;251:2231-2235)
Footnotes
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Reprint requests to Department of Health Policy and Management, The Johns Hopkins University School of Hygiene and Public Health, 615 N Wolfe St, Baltimore, MD 21205 (Mrs Baker).
