2023
DOI: 10.1186/s40537-022-00677-1
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Artifact-free fat-water separation in Dixon MRI using deep learning

Abstract: Chemical-shift encoded MRI (CSE-MRI) is a widely used technique for the study of body composition and metabolic disorders, where derived fat and water signals enable the quantification of adipose tissue and muscle. The UK Biobank is acquiring whole-body Dixon MRI (a specific implementation of CSE-MRI) for over 100,000 participants. Current processing methods associated with large whole-body volumes are time intensive and prone to artifacts during fat-water separation performed by the scanner, making quantitati… Show more

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Cited by 3 publications
(3 citation statements)
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“…Implementing Dixon in routine clinical practice requires individualized adaptations of sequences or protocols, e.g. by adding parallel imaging acceleration techniques [15][16][17]43]. In contrast, the proposed dynamic SPSP method offers a solution with no need for complex sequence adaptations.…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…Implementing Dixon in routine clinical practice requires individualized adaptations of sequences or protocols, e.g. by adding parallel imaging acceleration techniques [15][16][17]43]. In contrast, the proposed dynamic SPSP method offers a solution with no need for complex sequence adaptations.…”
Section: Discussionmentioning
confidence: 99%
“…Over the years, more advanced versions have addressed various issues, making fat-water separation appealing for diverse applications [11][12][13][14]. However, challenges such as increased scan time due to multiple echo acquisitions and the complexity of potential phase errors are still areas of ongoing research [15][16][17]. These challenges may currently lead to longer acquisition times or fat-water swaps.…”
Section: Introductionmentioning
confidence: 99%
“…It also eliminates B 1 + inhomogeneities as their effect is modeled in the fitting process 14 . Second, Dixon might misclassify water as fat, and vice versa, when their relative fractions are close to 50% 31,32 . This is because the water component decays very quickly relative to the fat, hence even for a relatively high fraction of the water component, its signal intensity would be low and only make a small contribution to the overall acquired signal, leading to water‐fat misclassifications.…”
Section: Discussionmentioning
confidence: 99%