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• W3048741643 abstract "Purpose To define a metric for the separability between water and olefinic fat peaks that defines a threshold beyond which the extraction of the olefinic fat peak from vertebral bone marrow short‐echo time‐stimulated echo acquisition mode MRS at 3T is feasible when using a constrained peak fitting based on the triglyceride fat model. Methods The water and olefinic peak height difference was defined as a metric for quantifying the separability of water and olefinic fat peaks. Fat unsaturation was determined using an unconstrained olefinic peak fitting and a constrained fitting of all fat peaks to the triglyceride model. The agreement between the two peak‐fitting methods was used to define a threshold on water and olefinic peak height difference separating two groups (A and B), based on L5 short‐echo time‐stimulated echo acquisition mode (TE = 11 ms) spectra from 252 subjects measured at 3T. Results A threshold on water and olefinic peak height difference was defined. Group A with a good agreement of the olefinic fat peak between the two peak‐fitting methods showed a mean number of double bounds = 2.95 ± 0.21, a mean number of methylene‐interrupted double bounds = 0.94 ± 0.16 and also a significantly lower coefficient of variation for all fatty acid composition parameters compared to group B ( p < .001). The water and olefinic peak height difference value showed an inverse association with fat fraction. Conclusion A threshold of a metric quantifying the separability of the water peak and the olefinic fat peaks was defined for the estimation of the vertebral bone marrow fat unsaturation from short‐echo time‐stimulated echo acquisition mode MRS. The proposed methodology shows that the assessment of vertebral bone marrow unsaturation is feasible with a short‐echo time‐stimulated echo acquisition mode MRS in subjects with a higher fat fraction." @default.
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• W3048741643 date "2020-08-11" @default.
• W3048741643 modified "2023-09-30" @default.
• W3048741643 title "Estimating vertebral bone marrow fat unsaturation based on short‐TE STEAM MRS" @default.
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• W3048741643 doi "https://doi.org/10.1002/mrm.28453" @default.
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