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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