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Abstract #2130

Temperature sensitivity of the triglyceride fat spectral model for Dixon based fat fraction quantification

Silke Hey 1 , Elwin de Weerdt 1 , Adri Duijndam 1 , Ivan Dimitrov 2 , and Liz Moore 1

1 Clinical Excellence, Philips Healthcare, Best, Netherlands, 2 Philips Healthcare, Texas, United States

Methods based on the Dixon technique are increasingly used to quantify the triglyceride fat content of the liver. The employed pre-defined spectral model of triglyceride fat is very sensitive to modulations in spectral peak positions and amplitudes. Temperature and local susceptibility changes are known to induce shifts of the fat spectrum with respect to the water peak. In this study, we demonstrate the impact of temperature on the accuracy of measured fat fraction values which might be of high importance for a future standardization of Dixon based fat quantification methods.

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