Minimal training is required to reliably perform quantitative ultrasound of muscle.
Minimal training is required to reliably perform quantitative ultrasound of muscle.
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DOI：
10.1002/mus.24117
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发表时间：
2014-07
期刊：
影响因子：
3.4
通讯作者：
Rutkove, Seward B.
中科院分区：
文献类型：
--
作者：
Zaidman, Craig M.;Wu, Jim S.;Wilder, Sarah;Darras, Basil T.;Rutkove, Seward B.
定量超声可以测量骨骼肌病理。我们调查了经验不足的评估者是否可以准确地获得和分析超声图像。两名检查员在获得21名健康男孩和19名杜氏肌营养不良症（DMD）男孩的几个肢体肌肉的超声图像之前进行了20分钟的培训。然后由2名分析员测量肌肉和皮下脂肪的灰度级（GSL）：一名经过培训的研究助理和一名放射科医生。我们比较了检查员和分析员的结果。肌肉GSL在检查员（ICC ≥ 0.85）和分析员（ICC ≥ 0.84）之间的评分员间信度较高。如预期的，GSL在营养不良的肌肉中比在健康的肌肉中高（P < 0.001）。脂肪GSL的可靠性（ICC = 0.5-0.89）低于肌肉，并随着年龄和体型的增加而增加。来自健康和营养不良骨骼肌的超声图像的GSL，而不是来自皮下脂肪的GSL，可以可靠地获得，并且可以由经验不足的评估者以最少的培训进行分析。
Quantitative ultrasound can measure skeletal muscle pathology. We investigated whether inexperienced evaluators could accurately obtain and analyze ultrasound images. Two examiners underwent a 20-minute training session before obtaining ultrasound images of several limb muscles in 21 healthy boys and 19 boys with Duchenne muscular dystrophy (DMD). Gray scale levels (GSLs) of muscle and subcutaneous fat were then measured by 2 analysts: a trained research assistant and a radiologist. We compared results between examiners and analysts. Interrater reliability of muscle GSLs was high between examiners (ICC ≥ 0.85) and analysts (ICC ≥ 0.84). As anticipated, GSLs were higher in dystrophic than in healthy muscles (P < 0.001). Fat GSLs were less reliable (ICC = 0.5–0.89) than muscle and increased with age and body size. GSLs from ultrasound images of healthy and dystrophic skeletal muscle, but not from subcutaneous fat, can be obtained reliably and can be analyzed by inexperienced evaluators with minimal training.
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影响因子：
9.9
作者：
Wu, Jim S.;Darras, Basil T.;Rutkove, Seward B.
通讯作者：
Rutkove, Seward B.
影响因子：
3.4
作者：
Zaidman, Craig M.;Holland, Mark R.;Pestronk, Alan
通讯作者：
Pestronk, Alan
影响因子：
3.4
作者：
Pillen, Sigrid;van Dijk, Johannes P.;Zwarts, Machiel J.
通讯作者：
Zwarts, Machiel J.
影响因子：
2.8
作者：
Pillen, S.;Verrips, A.;Zwarts, M. J.
通讯作者：
Zwarts, M. J.
影响因子：
3.4
作者：
Scholten, RR;Pillen, S;Zwarts, MJ
通讯作者：
Zwarts, MJ