New and Safe Treatment of Food Impacted in the Esophagus: A Single Center Experience of 100 Consecutive Cases

Table 2

100 patients admitted to hospital with impacted food in the oesophagus.

	Impacted food in need of treatment; 𝑛=64	Spontaneous passage; 𝑛=36	𝑃
Age (years) median (min–max)	50,8 (8–92)	47,0 (9–90)	0,781
Gender			0,029
Male	46 (71,9%)	18 (50%)
Female	18 (28,1%)	18 (50%)
Predisposition for food impactions			0,792
None	49 (76,6%)	29 (80,6%)
Hiatal hernia/esophagitis	7 (10,9%)	3 (8,3%)
Stenosis	2 (3,1%)	2 (5,6%)
Schatzki ring	2 (3,1%)	0
Achalasia	1 (1,6%)	0
Eosinophil esophagitis	1 (1,6%)	0
Neurological conditions	2 (3,1%)	2 (5,6%)
Previous episodes of food impaction	9 (14,1%)	4 (11,1%)	0,674
Food type			0,013
Meat	29 (45,3%)	11 (30,6%)
Spare-rib	8 (12,5%)	0
Beef	7 (10,9%)	3 (8,3%)
Chicken	6 (9,4%)	3 (8,3%)
Sausage	5 (7,8%)	3 (8,3%)
Others	9 (14,1%)	16 (44,4%)