Abstract
Epicardial fat (EAT) can be visualized and measured using standard two-dimensional echocardiography. Standard parasternal long-axis and short-axis views permit the most accurate measurement of EAT thickness overlying the right ventricle. EAT thickness is generally identified as the echo-free space between the outer wall of the myocardium and the visceral layer of pericardium and is measured perpendicularly on the free wall of the right ventricle at end-systole. Echocardiographic EAT thickness ranges from a minimum of 1 mm to a maximum of almost 25 mm. EAT thickness clearly reflects visceral adiposity rather than general obesity. Echocardiographic EAT measurement in both clinical and research scenarios has several advantages, including its low cost, easy accessibility, rapid applicability, and good reproducibility.
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Iacobellis, G. (2020). Echocardiographic Imaging of the Epicardial Adipose Tissue. In: Iacobellis, G. (eds) Epicardial Adipose Tissue. Contemporary Cardiology. Humana, Cham. https://doi.org/10.1007/978-3-030-40570-0_5
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DOI: https://doi.org/10.1007/978-3-030-40570-0_5
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