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Journal Article

Citation

Rådman L, Gunnarsson LG, Nilsagård Y, Nilsson T. Burns 2016; 42(8): 1712-1720.

Affiliation

Department of Occupational and Environmental Medicine, Umeå University, 90187 Umeå, Sweden. Electronic address: tohr.nilsson@lvn.se.

Copyright

(Copyright © 2016, Elsevier Publishing)

DOI

10.1016/j.burns.2016.05.017

PMID

27317339

Abstract

PURPOSE: Symptoms described in previous studies indicate that electrical injury can cause longstanding injuries to the neurosensory nerves. The aim of the present case series was to objectively assess the profile of neurosensory dysfunction in electricians in relation to high voltage or low voltage electrical injury and the "no-let-go phenomenon".

METHODS: Twenty-three Swedish male electricians exposed to electrical injury were studied by using a battery of clinical instruments, including quantitative sensory testing (QST). The clinical test followed a predetermined order of assessments: thermal perceptions thresholds, vibration perception thresholds, tactile gnosis (the Shape and Texture Identification test), manual dexterity (Purdue Pegboard Test), and grip strength. In addition, pain was studied by means of a questionnaire, and a colour chart was used for estimation of white fingers.

RESULTS: The main findings in the present case series were reduced thermal perceptions thresholds, where half of the group showed abnormal values for warm thermal perception and/or cold thermal perception. Also, the tactile gnosis and manual dexterity were reduced. High voltage injury was associated with more reduced sensibility compared to those with low voltage.

CONCLUSION: Neurosensory injury can be objectively assessed after an electrical injury by using QST with thermal perception thresholds. The findings are consistent with injuries to small nerve fibres. In the clinical setting thermal perception threshold is therefore recommended, in addition to tests of tactile gnosis and manual dexterity (Purdue Pegboard).

Copyright © 2016 Elsevier Ltd and ISBI. All rights reserved.


Language: en

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