Background: Cheek contour is a main determinant of facial attractiveness. The aim of this study was to evaluate the relationship between age, sex, and body mass index (BMI) and cheek fat volume in a large cohort to better understand and treat facial aging.
Methods: The authors performed a retrospective review of the archives of the Department of Diagnostic and Interventional Radiology, University Hospital of Tübingen. Epidemiologic data and medical history were assessed. Cheek superficial and deep fat compartment volumes were measured on magnetic resonance images. Statistical analyses were performed using SPSS and SAS statistical software.
Results: A total of 87 patients with a mean age of 46 years (range, 18 to 81 years) were included. The superficial and deep fat compartment volumes of the cheek increased with BMI ( P < 0.001 and P = 0.005), but there was no significant relationship between age and volume. The ratio of superficial versus deep fat did not change with age. No significant difference of the superficial or deep fat compartments was found between men and women in a regression analysis ( P = 0.931 and P = 0.057).
Conclusions: Cheek fat volume measurements on magnetic resonance imaging scans using reconstruction software suggest that the fat volume of the cheek increases with BMI but does not change significantly with age. Further studies are needed to elucidate the role of age-related changes of bone structures or sagging of the fat compartments.
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http://dx.doi.org/10.1097/PRS.0000000000010357 | DOI Listing |
MAGMA
January 2025
Aix Marseille Univ, CNRS, CRMBM, Marseille, France.
Objective: Segmentation of individual thigh muscles in MRI images is essential for monitoring neuromuscular diseases and quantifying relevant biomarkers such as fat fraction (FF). Deep learning approaches such as U-Net have demonstrated effectiveness in this field. However, the impact of reducing neural network complexity remains unexplored in the FF quantification in individual muscles.
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January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Chicken with prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min).
View Article and Find Full Text PDFFoods
December 2024
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
High dietary fat food such as mayonnaise (70-80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk-casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification.
View Article and Find Full Text PDFAnimals (Basel)
December 2024
Key Laboratory of Animal Cellular and Genetic Engineering of Heilongjiang Province, Northeast Agricultural University, Harbin 150030, China.
Transcription factors play important roles in the growth and development of various tissues in pigs, such as muscle, fat, and bone. A transcription-factor-scale activation library based on the clustered, regularly interspaced, short palindromic repeat (CRISPR)/CRISPR-associated endonuclease Cas9 (Cas9) system could facilitate the discovery and functional characterization of the transcription genes involved in a specific gene network. Here, we have designed and constructed a CRISPR activation (CRISPRa) sgRNA library, containing 5056 sgRNAs targeting the promoter region of 1264 transcription factors in pigs.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China. Electronic address:
With the increasing demand for healthy diets, low-fat foods have gradually become a hot issue. This study successfully prepared low-internal-phase and high-viscoelastic emulsion gels using the synergistic effect between buckwheat protein microgel (BPM) and carboxylated cellulose nanofibers (CNF). The effects of the ratio of BPM to CNF on the microstructure, stability, rheological properties, and 3D printing characteristics of the emulsion gels were investigated.
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