fat fraction
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2022 ◽  
Author(s):  
Thom T. J. Veeger ◽  
Nienke M. Velde ◽  
Kevin R. Keene ◽  
Erik H. Niks ◽  
Melissa T. Hooijmans ◽  
...  

2022 ◽  
Vol 9 ◽  
Author(s):  
Shuangzhen Jia ◽  
Yuzhen Zhao ◽  
Jiaqi Liu ◽  
Xu Guo ◽  
Moxian Chen ◽  
...  

Background and Aim: Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease in children and adolescents, and its prevalence increases with obesity. Magnetic resonance imaging (MRI) and transient elastography (TE) have been widely used to non-invasively evaluate NAFLD in adults. This study aimed to determine the efficacy and accuracy of MRI-proton density fat fraction (MRI-PDFF) and TE-controlled attenuation parameter (TE-CAP) in distinguishing hepatic steatosis in children and adolescents.Materials and Methods: In this meta-analysis, the PubMed, Cochrane Library, Embase, Medline, and Web of Science databases were searched for articles that reported studies on the accuracy of MRI-PDFF or TE-CAP in grading the steatosis in children and adolescents with NAFLD. This study compared the sensitivity, specificity, and hierarchical summary receiver operating characteristic curves (HSROCs) of MRI-PDFF and TE-CAP in distinguishing between steatosis grades S0 and S1–3.Results: A total of eight articles involving 874 children and adolescents with NAFLD were included in this study. The proportions of steatosis grades were 5 and 95% for S0 and S1–3, respectively. MRI-PDFF accurately diagnosed S1–3 steatosis, with a summary sensitivity of 0.95 (95% CI, 0.92–0.97), specificity of 0.92 (95% CI, 0.77–0.98), and HSROC of 0.96 (95% CI, 0.94–0.98). Likewise, TE-CAP accurately diagnosed S1–3 steatosis, with a summary sensitivity of 0.86 (95% CI, 0.70–0.94), specificity of 0.88 (95% CI, 0.71–0.96), and HSROC of 0.94 (95% CI, 0.91–0.95). Following a “positive” measurement (over the threshold value) for S1–3, the corresponding post-test probabilities of MRI-PDFF and TE-CAP for the presence of steatosis reached 92 and 88%, respectively, at the pretest probability of 50%. When the values were below the mentioned threshold values (“negative” results), the post-test probabilities of MRI-PDFF and TE-CAP became 5 and 13%, respectively.Conclusion: Both MRI-PDFF and TE-CAP are highly accurate non-invasive methods to grade the hepatic steatosis in children and adolescents with NAFLD. Furthermore, MRI-PDFF is significantly more accurate in assessing steatosis grade than TE-CAP.Systematic Review Registration: PROSPERO, identifier: CRD42021220422.


2022 ◽  
Vol 22 (1) ◽  
Author(s):  
Xuefeng Ma ◽  
Xu Zheng ◽  
Shousheng Liu ◽  
Likun Zhuang ◽  
Mengke Wang ◽  
...  

Abstract Background This study aimed to investigate the correlation of circulating total bilirubin (TB) and UGT1A1 with NAFLD in Chinese Han population. Methods 172 adults were enrolled from the Qingdao Municipal Hospital from May 2019 to October 2020. All individuals were examined with MRI-PDFF and divided into no steatosis, mild steatosis, moderate steatosis, and severe steatosis groups according to the MRI-PDFF values. The biochemical indexes and UGT1A1 were measured. Results There was no significant difference of circulating TB and UGT1A1 levels between NAFLD group and controls. In the moderate steatosis and severe steatosis groups, the circulating TB levels were higher than that in control group (all P < 0.05). In addition, circulating TB levels were weak positively associated with liver fat fraction in NAFLD patients (ρ = 0.205, P = 0.001). There was no significant correlation between circulating UGT1A1 levels with liver fat fraction in patients with NAFLD (ρ = 0.080, P = 0.179), but positively correlation was found in patients with severe steatosis (ρ = 0.305, P = 0.026). Conclusions The circulating TB levels were significant high in patients with moderate and severe steatosis. Circulating TB levels were weakly associated with liver fat fraction in patients with NAFLD, and the circulating UGT1A1 levels were positively correlated with liver fat fraction in NAFLD patients with severe steatosis. Trial registration: ChiCTR, ChiCTR1900022744. Registered 24 April 2019 – Retrospectively registered, http://www.chictr.org.cn/edit.aspx?pid=38304&htm=4.


Diagnostics ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 78
Author(s):  
Frederic Carsten Schmeel ◽  
Asadeh Lakghomi ◽  
Nils Christian Lehnen ◽  
Robert Haase ◽  
Mohammed Banat ◽  
...  

Vertebral Modic type 1 (MT1) degeneration may mimic infectious disease on conventional spine magnetic resonance imaging (MRI), potentially leading to additional costly and invasive investigations. This study evaluated the diagnostic performance of the proton density fat fraction (PDFF) for distinguishing MT1 degenerative endplate changes from infectious spondylitis. A total of 31 and 22 patients with equivocal diagnosis of MT1 degeneration and infectious spondylitis, respectively, were retrospectively enrolled in this IRB-approved retrospective study and examined with a chemical-shift encoding (CSE)-based water-fat 3D six-echo modified Dixon sequence in addition to routine clinical spine MRI. Diagnostic reference standard was established according to histopathology or clinical and imaging follow-up. Intravertebral PDFF [%] and PDFFratio (i.e., vertebral endplate PDFF/normal vertebrae PDFF) were calculated voxel-wise within the single most prominent edematous bone marrow lesion per patient and examined for differences between MT1 degeneration and infectious spondylitis. Mean PDFF and PDFFratio of infectious spondylitis were significantly lower compared to MT1 degenerative changes (mean PDFF, 4.28 ± 3.12% vs. 35.29 ± 17.15% [p < 0.001]; PDFFratio, 0.09 ± 0.06 vs. 0.67 ± 0.37 [p < 0.001]). The areas under the curve (AUC) and diagnostic accuracies were 0.977 (p < 0.001) and 98.1% (cut-off at 12.9%) for PDFF and 0.971 (p < 0.001) and 98.1% (cut-off at 0.27) for PDFFratio. Our data suggest that quantitative evaluation of vertebral PDFF can provide a high diagnostic accuracy for differentiating erosive MT1 endplate changes from infectious spondylitis.


2021 ◽  
Author(s):  
Ilkay S. Idilman ◽  
◽  
A. Elcin Yildiz Yildiz ◽  
Ali Devrim Karaosmanoglu ◽  
Mustafa N. Ozmen ◽  
...  

Biophysica ◽  
2021 ◽  
Vol 2 (1) ◽  
pp. 8-15
Author(s):  
Mark Bydder ◽  
Tanya Chavez ◽  
Jessica Lam ◽  
Walter Henderson ◽  
Nick Pinto ◽  
...  

Chemical shift magnetic resonance imaging (MRI) is commonly used to estimate the amount of fat in tissues, namely the proton density fat fraction (PDFF). In addition to PDFF, the type of fat can be inferred and characterized in terms of the number of double bonds (NDB), number of methylene-interrupted double bonds (NMIDB) and the chain length (CL) of the fatty acid chains. The saturation index is potentially a marker for metabolic disorders. This study assesses the feasibility of estimating these parameters independently or in a constrained manner. Correlations with spectroscopy were measured in 109 subjects’ subcutaneous and visceral fat depots (p = 2 × 10−28), and with the NAFLD Activity Score (NAS) from histological evaluation of biopsies. The findings indicate that imaging estimates are comparable to spectroscopy (p = 0.0002), but there is no significant association of NDB with NAS (p = 0.1).


2021 ◽  
Vol 4 (2) ◽  
pp. 345-360
Author(s):  
Anna Helikh ◽  
Vladyslav Prymenko ◽  
Olha Vasylenko ◽  
Ivan Prikhodko

Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories, and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular, mayonnaise and its derivatives. Nowadays, the oil and fat industry produces a whole “line” of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%). The aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes. Results. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, has been theoretically and experimentally substantiated, and formulations of these mayonnaises have been elaborated. Based on the organoleptic analysis, it is determined that the use of hemp oil in the technology of mayonnaise sauce has a positive effect on its organoleptic characteristics. The study of the fatty acid composition shows that the optimal ratio of fatty acids of the groups ω-3: ω-6, as 1:4, has a sample of mayonnaise sauce (M2), containing 75% of hemp oil in its composition. The analysis of the fatty acid composition also confirms the functionality of all developed samples of mayonnaise. It is found that all elaborated samples of mayonnaise, based on hemp oil, fully comply with the normative indicators of structure (effective viscosity and stability of the emulsion), and quality indicators (pH, acid number, and peroxide value). It is investigated that the microbiological parameters of the control sample of mayonnaise and experimental samples with partial or complete replacement of the oil and fat fraction with hemp oil during storage (28 days) indicate that opportunistic and pathogenic microflora are within acceptable values. Conclusions and discussion. The studied quality indicators make it possible to substantiate the technology of mayonnaise sauce based on hemp oil with increased biological value.


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