Lethal Factors of Food Suffocation Identified by Analyzing 107 Cases

Abstract

Lethal factors of food suffocation were analyzed by comparing 62 (57.9%) patients who died with 45 (42.1%) cases who survived. The results found no significant correlation between lethal rate and patients’ background including age, sex, medical history, functional impairments, smoking or drinking habits, food texture, or independence during eating. Therefore, it is difficult to predict accidents of food suffocation based on these factors. The most important point is to notice the accident, administer emergency first aid and prevent suffocation. For prevention, database management by accumulating cases is necessary to analyze the risks from various viewpoints of patients, food, and circumstances.