Abstract
To evaluate the effectiveness of fat suppression techniques experimentally and illustrate their influence on the accuracy of PRFS MR-thermometry. The residual magnitudes of the main fat peaks are measured using a water-fat decomposition algorithm in an oil phantom and in vivo in swine bone marrow, either with spectral fat saturation (FS), water excitation (WE) or fast water excitation (FWE), as implemented on 1.5 T whole-body clinical MRIs. Thermometry experiments in tissue-mimicking oil-water phantoms (10 and 30 % fat) allow determining temperature errors in PRFS MR-thermometry with no fat suppression, FS and WE, compared against reference fiber optic thermometry. WE attenuates the signal of the main methylene fat peak more than FS (2 % and 22 % amplitude attenuation in the oil phantom, respectively), while the olefinic and glycerol peaks surrounding the water peak remain unaltered with both FS and WE. Within the 37 °C to 60 °C temperature range explored, FS and WE strongly attenuate temperature errors compared to PRFS without fat suppression. The residual fat signal after FS and WE leads to errors in PRFS thermometry, that increase with the fat content and oscillate with TE and temperature. In our tests limited to a single MR provider, fat suppression with WE appears to suppress fat signal more effectively. We propose a protocol to quantify the remaining fraction of each spectral fat peak after fat suppression. In PRFS thermometry, despite spectral fat suppression, the remnant fat signal leads to temperature underestimation or overestimation depending on TE, fat fraction and temperature range. Fat suppression techniques should be evaluated specifically for quantitative MRI methods such as PRFS thermometry.
Published Version
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