Parker Medical Imaging Research

A paper co-authored by former PhD student Dr. Jihye Baek, Professor Kevin Parker, and colleagues at Texas A&M University and Stanford University titled "Multiparametric quantification and visualization of liver fat using ultrasound" has been published in WFUMB Ultrasound Open. The abstract follows; more information can be found here.

Abstract: Objectives: Several ultrasound measures have shown promise for assessment of steatosis compared to traditional B-scan, however clinicians may be required to integrate information across the parameters. Here, we propose an integrated multiparametric approach, enabling simple clinical assessment of key information from combined ultrasound parameters. Methods: We have measured 13 parameters related to ultrasound and shear wave elastography. These were measured in 30 human subjects under a study of liver fat. The 13 individual measures are assessed for their predictive value using independent magnetic resonance imaging-derived proton density fat fraction (MRI-PDFF) measurements as a reference standard. In addition, a comprehensive and fine-grain analysis is made of all possible combinations of sub-sets of these parameters to determine if any subset can be efficiently combined to predict fat fraction. Results: We found that as few as four key parameters related to ultrasound propagation are sufficient to generate a linear multiparametric parameter with a correlation against MRI-PDFF values of greater than 0.93. This optimal combination was found to have a classification area under the curve (AUC) approaching 1.0 when applying a threshold for separating steatosis grade zero from higher classes. Furthermore, a strategy is developed for applying local estimates of fat content as a color overlay to produce a visual impression of the extent and distribution of fat within the liver. Conclusion: In principle, this approach can be applied to most clinical ultrasound systems to provide the clinician and patient with a rapid and inexpensive estimate of liver fat content.