Childhood asphyxiation by food. A national analysis and overview

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Abstract
Data on all identified food-related asphyxiations of infants and children aged 0 to 9 yr in 41 states from 1979 to 1981 were analyzed by type of food and age of child. Nationally, 1 death occurred approximately every 5 days. More than 90% occurred in infants and children younger than 5 yr and 65% in infants younger than 2 yr. 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, 10; nuts, 9; and grapes, 8. Hot dogs caused deaths from infancy through 3 yr (more than 2/3 of all deaths from meat products) and 7 of 10 deaths in 3-yr-olds. Characteristics of foods, children and environment can be related to 3 phases of food asphyxiation: penetration, occlusion and expulsion. Preventive measures include product modification, warning labels and dissemination of information on high-risk foods.

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