Effect of PRESS and STEAM sequences on magnetic resonance spectroscopic liver fat quantification.
Effect of PRESS and STEAM sequences on magnetic resonance spectroscopic liver fat quantification.
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DOI：
10.1002/jmri.21809
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发表时间：
2009-07
影响因子：
4.4
通讯作者：
Sirlin, Claude B.
中科院分区：
文献类型：
--
作者：
Hamilton, Gavin;Middleton, Michael S.;Bydder, Mark;Yokoo, Takeshi;Schwimmer, Jeffrey B.;Kono, Yuko;Patton, Heather M.;Lavine, Joel E.;Sirlin, Claude B.
比较PRESS和STEAM磁共振光谱对人类肝脏脂肪的评估。在已知或怀疑脂肪肝的49例受试者中，获得1.5T时的单体素（20×20×20 mm） PRESS和STEAM光谱。在固定的TR （1500 ms）和不同的TE（5个PRESS谱在TE 30-70 ms之间，5个STEAM谱在TE 20-60 ms之间）下获得PRESS和STEAM序列。对光谱进行定量分析，采用不同的技术计算T2和T2校正峰面积。比较了PRESS和STEAM的数值。PRESS组和STEAM组的水T2值差异无统计学意义（p =0.33）。PRESS组脂肪峰值T2s比STEAM组短25-50%（所有比较p <0.02），各峰T2s之间无相关性。与STEAM相比，PRESS系统地高估了相对脂肪峰面积（7-263%）（所有比较的p <0.005）。与STEAM相比，PRESS给出的峰面积更依赖于t2校正技术。肝脂肪的测量取决于所使用的MRS序列。与STEAM相比，PRESS低估了脂肪的T2值，高估了脂肪分数，并提供了不太一致的脂肪分数估计，可能是由于J耦合效应。
To compare PRESS and STEAM MR spectroscopy for assessment of liver fat in human subjects. Single-voxel (20×20×20 mm) PRESS and STEAM spectra were obtained at 1.5T in 49 human subjects with known or suspected fatty liver disease. PRESS and STEAM sequences were obtained with fixed TR (1500 ms) and different TE (5 PRESS spectra between TE 30–70 ms, 5 STEAM spectra between TE 20–60 ms). Spectra were quantified and T2 and T2-corrected peak area were calculated by different techniques. The values were compared for PRESS and STEAM. Water T2 values from PRESS and STEAM were not significantly different (p =0.33). Fat peak T2s were 25–50% shorter on PRESS than on STEAM (p <0.02 for all comparisons) and there was no correlation between T2s of individual peaks. PRESS systematically overestimated the relative fat peak areas (by 7–263%) compared to STEAM (p <0.005 for all comparisons). The peak area given by PRESS was more dependent on the T2-correction technique than STEAM. Measured liver fat depends on the MRS sequence used. Compared to STEAM, PRESS underestimates T2 values of fat, overestimates fat fraction, and provides a less consistent fat fraction estimate, probably due to J coupling effects.
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影响因子：
6.7
作者：
LONGO, R;RICCI, C;PALMA, LD
通讯作者：
PALMA, LD
影响因子：
7.6
作者：
Schwimmer, JB;Middleton, MS;Lavine, JE
通讯作者：
Lavine, JE
影响因子：
2.2
作者：
FRAHM, J;MERBOLDT, KD;HANICKE, W
通讯作者：
HANICKE, W
影响因子：
3.3
作者：
ERNST, T;HENNIG, J
通讯作者：
HENNIG, J
DOI：
10.1152/ajpendo.00064.2004
发表时间：
2005-02-01
影响因子：
5.1
作者：
Szczepaniak, LS;Nurenberg, P;Dobbins, RL
通讯作者：
Dobbins, RL