Esophageal thermal injuries associated with food ingestion: an updated scoping review

Background: Esophageal thermal injuries (ETIs) associated with food ingestion can lead to severe complications and long-term sequelae. Purpose of the study was to provide a comprehensive overview of these peculiar esophageal burns, including etiology, clinical presentation, diagnostic approaches, and management strategies. Methods: The study was conducted using the Preferred Reporting Items for Systematic reviews and Meta- Analyses extension for Scoping Reviews (PRISMA-ScR). PubMed, EMBASE, Scopus, Web of Science, Cochrane, and Google databases were queried until 31st December 2023. Eligible studies included all articles reporting data, management, and outcomes on ETI. Results: Twenty-seven patients (23 case reports) experiencing ETI from solid and liquid hot food ingestion were included. Overall, 12 patients suffered from hot solid food ingestion while 15 experienced hot liquid food ingestion causing ETI. Odynophagia, dysphagia, and chest pain were the most commonly reported symptoms. Diagnosis relies on a combination of clinical assessment, endoscopic evaluation, and imaging modalities. A multidisciplinary approach involving both gastroenterologists and surgeons is critical. Management strategies encompass supportive care, such as fluid resuscitation and nutritional support, along with specific interventions like surgical repair and endoscopic dilatation in severe cases. Conclusions: ETI resulting from the ingestion of hot liquids and solid foods pose a not negligible morbidity and mortality risk. Early recognition, prompt diagnosis, and appropriate management are essential in improving outcomes. Prevention through public education and regulatory measures to minimize the incidence of complications remain paramount to improve patient outcomes and quality of life.