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At least 19 recordsLinked to original sources

PubMed1996

Body fat distribution and non-insulin-dependent diabetes: comparison of a fiber-rich, high-carbohydrate, low-fat (23%) diet and a 35% fat diet high in monounsaturated fat.

The effects of a fiber-rich, high-carbohydrate, low-fat (HCLF) diet and a modified-fat (MF) diet high in monounsaturated fat on body fat distribution were examined by dual-energy X-ray absorptiometry (DXA) in 16 subjects with non-insulin-dependent diabetes (NIDDM) during a randomized crossover study. Subjects lost similar amounts of body fat consuming the HCLF and MF diets (-0.83 +/- 0.37 and -0.87 +/- 0.40 kg, respectively) despite a marked difference in total fat consumption. With the MF diet, the ratio of upper- to lower-body fat (UF:LF) remained unchanged because fat was lost proportionately from the upper and lower body. In contrast, with the HCLF diet, a disproportionate loss of lower-body fat caused the UF:LF to increase. The effects of diet on regional body fat loss were significant (P < 0.05, two-factor repeated-measures ANOVA).

Absorptiometry, Photon↗

PubMed2001

High-fat and low-fat phenotypes: habitual eating of high- and low-fat foods not related to taste preference for fat.

OBJECTIVE: To characterize taste preferences in habitual high fat (HF) and low fat (LF) phenotypes. DESIGN: Eighteen test solutions to taste for each subject group in a fully repeated 2x6x3 measures design. SETTING: The Human Appetite Research Unit at Leeds University, Psychology Department. SUBJECTS: Eight lean HF (mean percentage fat intake 43.4% daily energy) and eight lean LF (mean percentage fat intake 32.7% daily energy) were recruited from the staff/student population of Leeds University. INTERVENTIONS: All subjects were required to taste 18 solutions based on six levels of fat content and three levels of sucrose content. Subjects rated each solution for fat content, sweetness and pleasantness. RESULTS: HF and LF showed significant effect for the fat content of the solution on the perception of creaminess (P<0.000), and sugar content on the perception of sweetness (P<0.000). HF and LF did not differ in their taste preferences and no preferred level of fat or sweetness was detected in either group. CONCLUSIONS: In young adult males, habitual food selection is not related to taste preference. SPONSORSHIP: This study was supported by the Biotechnology and Biological Sciences Research Council (BBSRC).

Adolescent↗

PubMed2002

Increased fat intake, impaired fat oxidation, and failure of fat cell proliferation result in ectopic fat storage, insulin resistance, and type 2 diabetes mellitus.

It is widely accepted that increasing adiposity is associated with insulin resistance and increased risk of type 2 diabetes. The predominant paradigm used to explain this link is the portal/visceral hypothesis. This hypothesis proposes that increased adiposity, particularly in the visceral depots, leads to increased free fatty acid flux and inhibition of insulin action via Randle's effect in insulin-sensitive tissues. Recent data do not entirely support this hypothesis. As such, two new paradigms have emerged that may explain the established links between adiposity and disease. (A) Three lines of evidence support the ectopic fat storage syndrome. First, failure to develop adequate adipose tissue mass in either mice or humans, also known as lipodystrophy, results in severe insulin resistance and diabetes. This is thought to be the result of ectopic storage of lipid into liver, skeletal muscle, and the pancreatic insulin-secreting beta cell. Second, most obese patients also shunt lipid into the skeletal muscle, the liver, and probably the beta cell. The importance of this finding is exemplified by several studies demonstrating that the degree of lipid infiltration into skeletal muscle and liver correlates highly with insulin resistance. Third, increased fat cell size is highly associated with insulin resistance and the development of diabetes. Increased fat cell size may represent the failure of the adipose tissue mass to expand and thus to accommodate an increased energy influx. Taken together, these three observations support the acquired lipodystrophy hypothesis as a link between adiposity and insulin resistance. (B) The endocrine paradigm developed in parallel with the ectopic fat storage syndrome hypothesis. Adipose tissue secretes a variety of endocrine hormones, such as leptin, interleukin-6, angiotensin II, adiponectin (also called ACRP30 and adipoQ), and resistin. From this viewpoint, adipose tissue plays a critical role as an endocrine gland, secreting numerous factors with potent effects on the metabolism of distant tissues. These two new paradigms provide a framework to advance our understanding of the pathophysiology of the insulin-resistance syndrome.

Adipocytes↗

PubMed2000

Use of low-fat foods by people with diabetes decreases fat, saturated fat, and cholesterol intakes.

OBJECTIVE: To investigate the effect of providing free access to several fat-modified foods on dietary energy and macronutrient intake in people with and without diabetes mellitus. DESIGN: Five low-fat or no-fat products or their regular-fat counterparts were provided to volunteers to take home and use for 3 days (low-fat condition or regular-fat condition) in a repeated-measures crossover design. People with diabetes were case matched to people without diabetes. Food intakes were determined through a weighed food diary and by weighing the food provided before consumption and the uneaten portions after consumption. SUBJECTS: Thirty men and women, aged 20 to 60 years, with (n = 15) and without (n = 15) diabetes participated. STATISTICAL ANALYSES: Repeated-measures analysis of variance was used to determine the effects of diabetes and use of fat-modified foods on nutrient and energy intake. RESULTS: People with diabetes responded the same way to fat-modified foods as people without diabetes. There was a significant reduction in the grams of fat consumed during the low-fat condition compared with the regular-fat condition (average decrease = 8 g, P < .05). Energy intake from experimental foods was significantly lower during the low-fat condition (271 +/- 181 kcal) compared with the regular-fat condition (353 +/- 256 kcal), but total energy intake was not different. Percentage of energy from fat was significantly decreased in the low-fat condition (27 +/- 7) compared with the regular-fat condition (34 +/- 9; P < .05). There was a corresponding increase in the percentage of energy from carbohydrates in the low-fat condition compared with the regular-fat condition, but no significant increase in grams of carbohydrate consumed. Cholesterol and saturated fat intakes were significantly less in the low-fat condition than in the regular-fat condition. CONCLUSION: Consumption of fat-modified foods by individuals with diabetes may help decrease intake of fat, cholesterol, and saturated fat.

Adult↗

PubMed1998

A comparison of the effect of free access to reduced fat products or their full fat equivalents on food intake, body weight, blood lipids and fat-soluble antioxidants levels and haemostasis variables.

OBJECTIVES: To compare the effects of free access to reduced fat products or their full fat equivalents on fat and energy intake, body weight, plasma lipids and fat-soluble antioxidants concentrations and haemostasis variables. DESIGN: A multicentre open randomised controlled trial in which intervention and control groups were followed in parallel for six months. Volunteers had free access to 44 different foods either in reduced fat or full fat version, covering between 30 and 40% of energy intake. The remainder of energy intake was covered by foods bought in regular shops. SETTING: Zeist, Wageningen and Maastricht, The Netherlands. SUBJECTS: Two hundred and forty-one non-obese healthy volunteers who had no intention to lose weight. MAIN OUTCOME MEASURES: Food intake, body weight, plasma lipid, vitamin E, beta-carotene, lycopene and fibrinogen concentrations, plasma factor VII clotting activity, and plasminogen-activator-inhibitor-I antigen level. RESULTS: One hundred and three volunteers in the full fat group and 117 volunteers in the reduced fat group completed the study. Energy and fat intake from the free access products was lower in the reduced fat group, but no difference in energy and fat intake of other products occurred. Body weight, energy-, fat- and vitamin E intake and percentage of energy derived from fat decreased in the reduced fat group. No other statistical significant intervention effects were observed. Blood lipid concentrations, factor VII activity and plasminogen-inhibitor-activator-1 level were reduced after consumption of reduced fat products. CONCLUSIONS: When subjects without intention to lose weight limit fat intake by switching from ad libitum consumption of full fat products to reduced fat products body weight gain is prevented, and fat and energy intake are reduced. Such a switch may have beneficial effects on biochemical cardiovascular risk factors. We concluded that reduced fat products will help in a population strategy aimed at preventing overweight and obesity, they will also be effective in maintaining a lower body weight after slimming. Ad libitum consumption of reduced fat products will be ineffective for those individuals that want to reduce body weight because they are currently overweight or obese.

Adult↗

PubMed1999

How are consumers of low-fat and high-fat diets perceived by those with lower and higher fat intake?

Dietary social stereotypes may hinder dietary change. The aim of this study was to measure stereotypes attributed to consumers of low-fat and high-fat diets, and to investigate if stereotype attribution differed with subjects' fat intake. A sample of 100 subjects completed a 24-h dietary recall for the estimation of macronutrient intake, and then completed a questionnaire which assessed the stereotypes associated with a low-fat and a high-fat diet. The low-fat diet was associated with a "healthy", "slim", "fit" and "sporty" person, who was "intelligent", "middle class" and "female". Conversely, the high-fat diet was associated with an "unhealthy", "overweight", "unfit" and "inactive" person, who was "unintelligent", "working class", "smoking" and "male". Followers of the low-fat diet were seen as "serious" and "highly strung", while followers of the high-fat diet were seen as "fun-loving" and "happy". However, positive stereotypes were the predominant descriptors of consumers of the low-fat diet, while negative stereotypes were the predominant descriptors of consumers of the high-fat diet by both men and women. Older people were more likely to choose negative descriptors for a follower of the low-fat diet. Subjects were grouped according to their own fat intake. A high-fat (>33% fat energy) group selected more positive and negative stereotypes to describe high- and low-fat diet consumers, respectively, than did their low-fat counterparts (<33% fat energy). Choice of "happy" to describe a follower of a high-fat diet had four-fold higher odds for the high-fat group. The social meaning and values associated with food choices require further investigation. Health education may need to redress some of these stereotypes.

Adolescent↗

PubMed2001

Growth of visceral fat, subcutaneous abdominal fat, and total body fat in children.

OBJECTIVE: To examine the patterns of growth of visceral fat, subcutaneous abdominal fat, and total body fat over a 3- to 5-year period in white and African American children. RESEARCH METHODS AND PROCEDURES: Children (mean age: 8.1 +/- 1.6 years at baseline) were recruited from Birmingham, Alabama, and those with three or more repeated annual measurements were included in the analysis (N = 138 children and 601 observations). Abdominal adipose tissue (visceral and subcutaneous) was measured using computed tomography. Total body fat and lean tissue mass were measured by DXA. Random growth curve modeling was performed to estimate growth rates of the different body fat compartments. RESULTS: Visceral fat and total body fat both exhibited significant growth effects before and after adjusting for subcutaneous abdominal fat and lean tissue mass, respectively, and for gender, race, and baseline age (5.2 +/- 2.2 cm(2)/yr and 1.9 +/- 0.8 kg/yr, respectively). After adjusting for total body fat, the growth of subcutaneous abdominal fat was not significant. Whites showed a higher visceral fat growth than did African Americans (difference: 1.9 +/- 0.8 cm(2)/yr), but there was no ethnic difference for growth of subcutaneous abdominal fat or total body fat. There were no gender differences found for any of the growth rates. DISCUSSION: Growth of visceral fat remained significant after adjusting for growth of subcutaneous abdominal fat, implying that the acquisition of the two abdominal fat compartments may involve different physiologic mechanisms. In contrast, growth of subcutaneous abdominal fat was explained by growth in total body fat, suggesting that subcutaneous fat may not be preferentially deposited in the abdominal area during this phase of growth. Finally, significantly higher growth of visceral fat in white compared with African American children is consistent with cross-sectional findings.

Abdomen↗

PubMed1999

Sensory responses to fat are not affected by varying dietary energy intake from fat and saturated fat over ranges common in the American diet.

OBJECTIVE: To examine the effects of manipulating dietary fat in foods on sensitivity and hedonic response to fat in selected foods. DESIGN: Twenty subjects were randomly assigned to a sequence of three 8-week experimental diets (average American diet, step 1 diet, low-saturated-fat diet) that varied in energy from fat (37%, 30%, and 26%, respectively) and saturated fat (17%, 10%, and 6%, respectively). Subjects participated in sensory tests designed to assess their sensitivity to and liking for fat in several foods, before the study (baseline), after consumption of each diet, and after the study (washout). SUBJECTS/SETTING: Subjects were participants in the Dietary Effects on Lipoprotein and Thrombogenic Activity (DELTA) study. RESULTS: No significant differences were found among diets for difference thresholds (i.e., just noticeable differences) for fat in milk and pudding, ad libitum mixing of low- and high-fat samples of milk and soup, and hedonic scaling of fat concentrations in milk and muffins and of cheese, mayonnaise, hot dog, and pastry samples. APPLICATIONS/CONCLUSIONS: Within the dietary fat ranges and for the fat stimuli tested in this study, dietary fat as percentage of energy from fat and saturated fat was not a significant determinant of sensitivity to and/or liking for fat. Sensory factors should not be a barrier to the implementation of low-fat diets such as the step 1 and low-saturated-fat diets.

Adult↗

PubMed1994

Attitudes towards high-fat foods and their low-fat alternatives: reliability and relationship with fat intake.

Score on a scale of attitude towards the consumption of five high-fat foods and their low-fat alternatives was correlated with the energy percentage of fat in the diet across 419 subjects. Attitudes towards low-fat alternatives were more positive than towards high-fat foods. Mean energy percentage of fat in the diet was 38.8% (SD 7.1). The attitude scale explained 25% of the variance in percentage energy as fat. Test-retest reliability of the attitude scale (n = 25) was 0.92 (95% confidence limits 0.82 and 0.97). The reproducibility of energy percentage fat in the diet (n = 33) was 0.64 (95% confidence limits 0.38 and 0.81). Differences in attitude score were found between men and women, subjects following a dietary treatment and those who did not, and subjects with a fat intake according to the Dutch dietary guidelines and those who had not (p < 0.001). Fat intake (expressed as percentage of energy intake) differed between age groups (p < 0.05), and between subjects following a special diet and those who did not (p < 0.001). No difference in attitude score or energy percentage of fat was found for education level, occupation level, body mass index or household size. It is concluded that attitudes towards high-fat foods and their low-fat alternatives are useful in understanding fat intake.

Adolescent↗

PubMed1975

The influence of dietary fat on fat metabolism and body fat deposition in meal-feeding and nibbling rats.

1. An experiment was done with rats (body-weight 160 g) to study the effects on fat metabolism and body composition of low (10 g/kg)- or high (140 g/kg)- fat diets fed as one meal for one 4 h period/d (meal-feeders) or as six spaced meals/d (nibblers). The daily energy intake/unit metabolic body-weight (body-weight 0.73) was the same for all four groups, and this level of intake was about 80% of that consumed by rats allowed unrestricted access to the low-fat diet. The experimental period was 76 d. 2. Rats given the high-fat diet deposited more body fat/d and, as a result, grew faster and were energetically more efficient than rats given the low-fat diet depressed de novo lipogenesis from glucose in epididymal and perirenal fat pads, whose fatty acid composition resembled that of the diet. 3. For both diets meal-feeders had greater stomach plus small intestine weights than nibblers and had higher plasma free fatty acid levels, when they were killed 15 h after their last meal. 4. Meal-feeders given the low-fat diet had the greatest rate of lipogenesis for fat pads. 5. Meal-feeders given the high-fat deposited less of the main dietary fatty acids in their fat pads. 6. There was no evidence that meal-feeders eating a high-fat diet adapt their metabolism completely that they become more efficient utlizers than those nibbling this diet. Meal-feeders eating the low-fat diet became no fatter than nibblers of this diet, possibly because they were eating less than their daily ad lib. intake.

Adipose Tissue↗

PubMed2001

Interactions of milk fat and milk fat fractions with confectionery fats.

The objectives of this study were to provide a better understanding of the effects of triacylglycerol (TAG) and non-TAG components (minor lipids) of milk fat on phase and crystallization behavior of binary mixtures of palm kernel oil (PKO) and the physical properties of corresponding compound coatings. Binary mixtures of a fractionated PKO with the different milk fats were examined for melting profiles, crystallization kinetics, and crystalline microstructures, and polymorphic changes during storage. Compound coatings were made with equivalent binary fat mixtures and measured for hardness and bloom formation. Milk fat and milk fat fractions affected crystallization rates of fractionated PKO, depending on the melting point of the fat. High-melting components resulted in more rapid crystallization, whereas the original milk fat and low-melting components inhibited crystallization. The crystal structure (e.g., number, size, shape) of the PKO crystals was influenced significantly by the addition of milk fat fractions and was influenced by the presence or absence of the minor lipids in milk fat. Milk fat and milk fat fractions had a softening effect on fractionated PKO, which was apparent in the binary mixtures as well as the compound coatings. In general, as the solid fat content (at 25 degrees C) of the binary mixtures increased, the hardness of the respective coatings increased. This also was related to an increased rate of bloom formation during storage.

Animals↗

PubMed1990

[Fat clogging, fat cell count and fat cell size in swine in relation to age and feeding intensity].

Growth dependent changes of fat gain, the number of fat cells in the cutlet muscle and the size of the fat cells in the bacon of the back were studied in dependence on feeding intensity with a total of 145 male castrates of the genotype (L X E) XSF. Between their 5th and 32nd weeks of life the animals were butchered at intervals of 3 weeks and the parameters were determined. The gain of fat and the intramuscular fat content were highest in the high-level variant (daily weight gain 720 g) and lowest in the low-level variant (daily weight gain 530 g). The diameter of the fat cells in the middle layer of the bacon of the back increased up to an age of 26 weeks and then remained constant. Differences between the feeding groups were registered; the animals of the high-level group had the biggest fat cells from the 14th week onwards. A nutrition-caused difference between the number of fat cells per mm2 of the cutlet muscle could not be found. The calculated total number of fat cells in the cutlet muscle increased due to growth up to an age of 26 weeks. The results provided basic knowledge of fat gain and influences on it in pigs and they indicate possibilities of making statements on fat retention determining the microstructure of the fat tissue of the living animal by means of biopsy.

Adipose Tissue↗

PubMed1994

[Fat distribution in Japanese women. Part 2. Fat thickness of extremities and classification of fat distribution of whole body].

The first object of this paper was to follow the previous paper in clarifying the characteristics of the fat distribution on the extremities. The subcutaneous fat thickness was measured at 64 points on the upper extremity and on 129 points on the lower extremity. The difference of the fat distribution between obese subjects and lean subjects was mainly observed on the back of the upper arm and the thigh. The second object of this paper was to clarify the characteristics of the fat distribution on both the trunk and the extremities and to study the factors which contribute to the fat distribution of the whole body. Average subcutaneous fat thickness over the body was 7.8 mm, and the standard deviation was 1.2 mm. Types of fat distribution of the whole body were classified by principal component analysis of average fat thickness in the 8 regions. The first component was the size factor which expressed the amount of fat on the whole body. The second component showed the contrast of fat distribution in the lower extremities and in the breast, abdomen, back and arms. These two components accounted for 90.79% of the variance of fat distribution. Measuring points, which showed high correlation coefficient with the average fat thickness of the whole body, were abdomen, subscapular, back, thigh and side breast.

Adipose Tissue↗

PubMed1997

A low-fat diet supplemented with monounsaturated fat results in less HDL-C lowering than a very-low-fat diet.

OBJECTIVE: The purpose of this study was to compare the effects of a very-low-fat diet with a low-fat diet supplemented with monounsaturated oil on plasma lipid levels in subjects with hypercholesterolemia. DESIGN: The 8-week study was divided into one 2-week baseline diet and two 3-week intervention periods in a randomized crossover design. SETTING: The study was conducted in an outpatient setting at the Deakin Institute of Human Nutrition, Deakin University, Geelong, Australia. SUBJECTS: Twenty-four free-living subjects with hypercholesterolemia participated in and completed the study. INTERVENTION: After a 2-week baseline period of a self-selected diet, subjects were assigned to one of two dietary interventions: a very-low-fat (10% of energy from fat), high-carbohydrate diet or a low-fat (26% of energy from fat) diet supplemented with olive oil and an olive oil-based margarine. MAIN OUTCOME MEASURES: Lipid measurements included total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride concentrations. Plasma cholesteryl esters were measured to monitor compliance. STATISTICAL ANALYSES: A paired t test was used to assess differences between treatment periods for each subject. The dependence of the difference between treatment periods on the covariates of age, sex, initial cholesterol concentration, and energy intake was analyzed using repeated measures and analysis of covariance. RESULTS: The low-fat diet supplemented with monounsaturated fat resulted in significantly less high-density lipoprotein cholesterol lowering than the very-low-fat diet (P=.005). Both interventions resulted in significant reductions in both low-density lipoprotein cholesterol and total cholesterol compared with the baseline diet. APPLICATIONS: This study suggests that a low-fat diet enriched with olive oil provides advantages over a very-low-fat diet in the control of serum lipoproteins among persons with hypercholesterolemia.

Adult↗

PubMed1999

Sex difference in measures of body fatness and the possible difference in the effect of dietary fat on body fatness in men and women.

OBJECTIVES: To examine the sex difference in anthropometric measures of body fatness and to explore the possibility that diet may have differential effects on body fatness in men and women. DESIGN: Prospective study design. SETTING: The first and second China Health and Nutrition Survey conducted in 1989 and 1991, respectively. SUBJECTS: 1449 men and 1683 women age 20-35 y at the baseline (1989) survey. METHODS: Anthropometric measures of body fatness in men and women were compared. Statistical methods were used to explore the potential difference in the effect of dietary fat on body fatness in men and women. RESULTS: Measures of body fatness, especially peripheral fatness, differed markedly between men and women in this study sample. Statistical analysis suggested that the effect of dietary fat on body fatness may be different in men compared to women. CONCLUSIONS: Sexual dimorphism in body fatness has important implications for both clinical and epidemiologic research of obesity. The possibility that diet may have differential effect on body fatness in men and women needs to be investigated.

Adipose Tissue↗

PubMed1982

[Serum cholesterol and liver deiodase activity in rats of different body composition after low or high fat diet. Effect of a feeding change in fat-rich to fat-poor diet and the reverse or of an iodine deficient diet].

Male Wistar rats with an average age of 28 weeks received diets high (HFD: 50% fat) or low (LFD: 3% fat) in fat content. Rats were restricted on iodine intake by feeding pure diets without iodine addition. The relative degree of iodine shortage of rats was estimated by 131I-uptake. PB131I and ETR. Serum cholesterol, whole body lipid content and liver deiodinase activity of LFD (control)- and HFD-rats were analyzed. A change of diet feeding from high to low fat content and vice versa took place to discriminate the effect of diet fat from body fat content of rats on serum cholesterol and deiodinase activity. HFD fed rats with high body fat content showed at iodine restriction the same serum cholesterol concentration as relative lean LFD-animals. Post feeding change from diet rich to poor on fat and vice versa at 4 weeks the obese animals have lost body fat only 10-20% at calorie restriction and exhibit higher serum cholesterol levels and equal liver deiodinase activity as lean, now fat rich fed control animals. Heavy HFD-rats fed on fat rich diet for 22 weeks have approximately two times higher liver lipid content as light LFD-animals. Because liver lipid content and deiodinase activity between light LFD- and heavy HFD-rats before and after change of diet feeding are equal, a relation between liver lipid content and enzyme activity is discussed.

Animals↗

PubMed1989

[Fecal fat excretion rate in patients with Crohn's disease--comparison of a diet containing 50 g/day of fat with elemental diet with an addition of 50 g/day butter fat].

Fecal fat excretion rate was determined by the method of Van de Kamer in 31 patients with Crohn's disease and six healthy controls, when fed by the diet containing 50 g/day of fat. Patients with jejuno-ileitis and those with partial and extensive resection showed a significantly greater excretion rate compared with patients with ileitis and healthy controls, however, there was no significant difference between patients with ileitis and healthy controls. In this study, the fecal excretion rate was less than 10 g/day in non-operated cases. Our results seems to be smaller than those in previous studies from the western countries. Fecal fat excretion rate was determined in 12 patients with non-operated Crohn's disease and six healthy controls, when fed by the additional 50 g/day butter fat during the elemental diet. With ingestion of the additional 50 g/day butter fat during elemental diet, fecal fat excretion rate was significantly increased in the patients with non-operated Crohn's disease than the results of the diet containing 50 g/day fat, but not significantly changed in the healthy controls. This result suggest that determination of fecal fat excretion rate with fed by the additional 50 g/day butter fat during elemental diet is a useful test for detecting a mild fat malabsorption in non-operated Crohn's disease.

Adolescent↗

PubMed1987

[Experimental study on pedicle fat grafts after laminectomy: comparison of pedicle fat and free fat grafts].

Scar formation adherent to the dura and nerve roots causes recurrent symptoms following laminectomy. Free and pedicle fat grafts have been performed in low-back surgery as a preventive measure. An experimental study in rats was designed to compare pedicle fat grafts and free fat grafts after wide laminectomy, for efficacy in preventing scar formation and for effects on the spinal cord. The following results were obtained. 1) Dense scar formation over the dura and degeneration of the cord were seen at control laminectomy sites. 2) Free fat grafts, examined at 2 and 4 weeks postoperatively, showed death of portions of the graft, whereas pedicle fat grafts always demonstrated the presence of living fat. 3) At 4 months postoperatively, pedicle fat grafts were statistically superior to free fat grafts, which showed scarring over the dura and degeneration of the cord. In conclusion, pedicle fat grafts were more effective in preventing dural scar formation and protecting the cord than free fat grafts.

Adipose Tissue↗