Tibial Fractures



Tibial fractures are often associated with fibular fractures. For purpose of simplicity the two will be dealt with as a combined fracture here.
In snowboarding tibial fractures are less common then in skiing. This is due to the type of boots worn, and the type of forces applied. The soft-shelled boots in snowboarding adds some protection against this frature, but it has a higher incidence amongst the hard-shelled boot wearers. It is seen due to the forces acting upon the tibia, during a fall, with the top of the boot holding on as a point of fulcrum, and the bone being the weakest in the system usually giving way to fracture.

It must be said that recent advances in the boot technology has helped dramatically in reducing this debilitating and cumbersome injury.

The average time for healing of the tibia is 10 weeks for the minor fractures, but more realistically 20 weekds for the more severe injuries. This time period can easily take 6 months or more to heal.




Clinical Features


If the skin is broken then the fracture is deemed 'OPEN' and this requires to a large extent an operation, where as a 'CLOSED' fracture is when the skin is intact and there is no wound.



Closed Fracture


This type of fracture is when the skin overlying the break is intact, ie cuts, puncture wounds or gashes. The skin may be severly contused, and if this is the case then the treatment will be more interventional.
Most fractures can be treated with application of a Full-length cast.



Open Fractures


The management of open fractures is as follows:

  1. Antibiotics. To reduce chances of infection of the bone, antibiotics are started immediately.
  2. debridement. The wound is cleaned immediately. This is done in the Operating Room.
  3. stabilisation. The fracture is stabilised either with a n External fixator in contaminated wounds or with internal fixation if the wound is clean.
  4. delayed closure. The wound may be left open, and close 48 hrs later in contaminated cases.
  5. rehabilition


Return to Top of Page


Copyright H Dashti, 1996 All Rights Reserved Mail: H Dashti

This page was created using Hot Dog Pro 2.06.. Demo Copy