What should I do if my hands continue to burn after cutting onions?

After cutting onions, persistent burning pain in the hands can be relieved through methods such as rinsing with cold water, neutralizing with alkaline substances, applying oils for protection, avoiding further irritation, and cold compresses. The key is to neutralize the alliinase enzyme in onions that causes irritation. If burning pain is accompanied by redness, swelling, blisters, or does not subside after more than one hour, medical attention is recommended.

1. Cold water rinse: Immediately rinse hands under running cold water for 10–15 minutes to reduce the concentration of irritants on the skin surface, constrict capillaries, and alleviate the burning sensation. Avoid using hot water, which may worsen irritation.

2. Neutralization with alkaline substances: Onion irritants are acidic. Soak hands in soapy water or baking soda solution for 5 minutes to neutralize the acidity and reduce irritation. Afterwards, rinse thoroughly with clean water and dry.

3. Oil application for protection: Apply cooking oil, hand cream, or petroleum jelly to form a protective barrier over residual irritants, reducing their continued penetration into the skin while moisturizing and relieving discomfort.

4. Avoid irritating contact: Do not rub your eyes or touch your mouth and nose with contaminated hands to prevent spreading the irritant to other areas. Temporarily avoid contact with spicy or hot items to minimize secondary irritation.

5. Cold compress for soothing: Wrap an ice pack in sterile gauze and apply it to the affected area for 10 minutes at a time, repeating every hour as needed. This helps calm the skin and reduce pain and swelling.

Before cutting onions, wear disposable gloves to block irritants, or refrigerate the onion for 30 minutes beforehand to reduce volatile compound release. Maintain regular hand moisturization to strengthen the skin barrier. For frequent exposure, apply a thick layer of hand cream in advance as preventive protection.