Citation

Klein MB, Gibran NS, Emerson D, Sullivan SR, Honari S, Engrav LH, Heimbach DM. Burns 2005; 31(6): 765-767.

Affiliation

University of Washington Burn Center, Harborview Medical Center, 325 9th Avenue, Box 359796, Seattle, WA 98121, USA; Division of Plastic Surgery, Harborview Medical Center, 325 9th Avenue, Box 359796, Seattle, WA 98121, USA.

Copyright

(Copyright © 2005, Elsevier Publishing)

DOI

10.1016/j.burns.2005.04.005

PMID

16129230

Abstract

Grease burns occur commonly in the home during food preparation. It has been our observation that grease burns follow a particular pattern of injury. The purpose of this study was to review our institutional experience in the management of these burns to develop a classification scheme. We performed a retrospective review of patients admitted to our burn center with grease burns. Subjects were identified through our database and their charts were reviewed with particular attention to burn distribution, TBSA and need for grafting. We excluded workplace burns and children under the age of six. A total of 249 patients who fit the above criteria were admitted with grease burns to our burn center from 1993 to 2003. The sequence of events leading to burn and its distribution followed a consistent pattern. The majority of patients (86%) had an isolated upper extremity burn or upper extremity burn in combination with a face, trunk or lower extremity burn. Forty percent of patients required at least one excision and grafting procedure. Grease burns associated with cooking at home follow predictable patterns of injury. Based on these patterns we proposed a classification system for domestic grease burns.